Chicken fajita fanatics, unite! There’s just something about juicy chicken breast and tender veggies, seasoned to healthy, flavorful perfection and ready for all the toppings that is so great. My original chicken fajita recipe makes for a pretty quick weeknight dinner, I knew it could be made even easier!
Normally, I marinade the meat for a long time and cook it, along with the veggies, separately in small batches to get that perfect char. That’s great when you’ve got the time, but if you need a quick, easy, healthy dinner? Sheet pan chicken fajitas are THE MOVE! Easy clean up, healthy meal, juicy chicken and flavorful veggies; what more do you want? It’s no wonder this has become one of our most popular recipes! And if you love fajitas but need a freezer meal, don’t miss my freezer fajitas!
Why Readers Love This Recipe
This is a quick, easy and delicious recipe. My picky eaters loved it and I would have made 3x if I had known it was going to be so popular. Definitely adding this into the weekly rotation. Thank You! - Patrick
Chicken Fajitas Ingredients
- Chicken: I use boneless, skinless chicken breast, always cut against the grain for the most tender, juicy bites of chicken.
- Taco seasoning: You know Natalie and I love our homemade taco seasoning and think you should keep a giant jar of it around. You would not believe how many recipes I make with one batch of taco seasoning. But store bought is also fine!
- Fresh lime juice: Fresh is best, by far!
- Olive oil: Just a bit! This helps the seasonings stick to the meat and veggies.
- Veggies: Bell peppers and onions. You can add more veggies if you’d like, too! Try poblanos, jalapeños, mushrooms, zucchini, tomatoes, or even corn.
About My Favorite Fajita Marinade
This easy fajita marinade recipe uses just 3 ingredients. Lime juice, olive oil and taco seasoning. This fajita marinade is more of a paste than a liquid and I created it that way for good reason. The paste-like consistency cuts down on the liquid that this easy sheet pan dinner gives off as it bakes, which ensures that every bite is full of flavor and texture. Marinating the chicken ahead of time gives it great flavor, but skip the marinade if you don’t have time.
How To Make Chicken Fajitas
- Toss chicken and vegetables in the simple marinade. Let it marinate (if you have time) for 30 minutes or more.
- Place them on a rimmed sheet pan! The veggies will release some liquid as they bake, so it really must be rimmed.
- Bake for 15 minutes.
- Serve!
How To Serve + Topping Ideas
- I usually go classic, and serve the fajita mixture in tortillas! Corn tortillas or flour tortillas both work well.
- A lot of people love to take fajita filling and turn it into quesadillas. I am all for it! Just layer between two tortillas along with some shredded cheese, and warm until the cheese is melted.
- Another cheesy way to serve fajitas: Sprinkle shredded cheese over the whole thing and broil until melted, or you can make crispy cheesy tortilla by frying cheese in a skillet and laying a tortilla over it. Then, just fill it with fajita filling!
- I always top my fajitas with sour cream and guacamole or avocado slices.
- I usually put out salsa or pico de gallo, as optional toppings too!
- On the side, I sometimes serve black or refried beans and rice. My speedy trick? Get the beans and rice from the nearby Mexican restaurant!
- If you want a really low carb version, serve the fajita chicken and peppers on top of a big salad. YUM.
Tools You Will Need:
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