Sheet Pan Chicken Fajitas

I’ve been in that 5 p.m. panic, too—kids asking “what’s for dinner,” the fridge looking sad, and our brains too tired to fuss with anything complicated.

That’s exactly the kind of night that calls for this Sheet Pan Chicken Fajitas recipe.

It’s frugal. It’s fast. And it doesn’t leave a sink full of dishes calling your name afterward.

This is one of those “winner winner chicken dinner” meals that makes you feel like you’ve got it together—even when you’re flying by the seat of your leggings.

The best part? It uses real ingredients, it’s easy to batch prep, and it works beautifully for feeding a crowd or stocking the fridge with leftovers for lunches. You can even freeze the seasoned, uncooked mix for a future meal when you need dinner in a pinch.

If you’re trying to cut takeout costs, cook from scratch more often, or just keep your sanity during the evening scramble, this one’s for you.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
• 3 bell peppers (any color), thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tablespoons olive oil
• Juice of 1 lime (plus extra wedges for serving)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: pinch of red pepper flakes for heat

For Serving:

• Warm tortillas (flour or corn)
• Sour cream, salsa, guacamole, shredded cheese, or fresh cilantro (optional but encouraged)

Instructions:

1. Preheat the oven to 400°F (204°C). Line a large sheet pan with parchment paper or foil for easier cleanup (we’re all about efficiency here).
2. In a large bowl, toss the chicken strips, sliced peppers, and onions with olive oil, lime juice, and all the seasonings. Make sure everything’s coated well—this is where the flavor happens.
3. Spread the mixture out evenly on the sheet pan in a single layer. Don’t overcrowd it, or you’ll end up steaming instead of roasting.
4. Roast for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the veggies have a bit of char on the edges.
5. Warm your tortillas while everything finishes cooking (wrap them in foil and toss in the oven for the last 5 minutes or microwave with a damp paper towel).
6. Serve hot with your favorite toppings and extra lime wedges. Let everyone build their own fajitas at the table—it’s fun and saves you from playing short-order cook.

Tips to Maximize Your Meal Prep

Stretch it further: Add black beans or cooked rice to the fajita mix to stretch it for more servings.

Make ahead: You can prep the chicken and veggies with the seasoning ahead of time and refrigerate for up to 2 days or freeze uncooked for up to 3 months.

Double batch & freeze: Make two sheet pans and freeze the extra cooked mixture in meal-sized portions for heat-and-eat dinners down the road.

This recipe checks so many boxes for busy families. It’s:

• Budget-friendly
• Kid-approved
• Customizable for picky eaters
• Minimal mess
• Full of whole food ingredients

And let’s be honest, some days just call for something simple that still makes you feel like a star in the kitchen.

That’s the beauty of meals like this—they give us margin on the hard days while still helping us stick to our goals of cooking from scratch, stewarding our resources wisely, and feeding our families well!

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