Load these chicken fajitas onto a sheet pan and pop in the oven for a super easy and flavorful meal. Turn this recipe into a rice bowl, serve with tortillas, or top on a salad for a quick and healthy weeknight dinner.
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I'm a huge fan of quick and easy dinners! For this recipe, let the oven do all the work to bring out those mouthwatering roasted onion and bell pepper fajita flavors. Then, some oregano and a dash of cayenne will seal the deal for an incredible meal!
📸 Step-by-step photos
For this recipe, the ingredients are simple but they give this dish some big, bold flavor. And yes, this entire dish can be made all on one sheet pan! Now, let me show you how to throw together these super easy chicken fajitas..
Step 1: Toss the onions, bell peppers, and black beans with most of the canola. Step 2: Nestle the chicken on the sheet pan and drizzle with the remaining canola. Step 3: Season and bake. Step 4: Slice the chicken and garnish with cilantro and lime. Check out the recipe card below for more detailed ingredients and instructions.
🔪 How to Cut Onions and Peppers for Fajitas
One of the most popular elements of this dish are the veggies and knowing how to properly prepare them will make all the difference. Below is my quick and easy guide to perfectly sliced fajita veggies!
STEP 1: Cut off the top and bottom of the onion and remove the outer shell. Cut out the bell pepper stem and inner seeds.
STEP 2: Cut both veggies in half, starting your cut from the top where the stem used to be and slicing down through to the bottom.
STEP 3: Make small ¼th inch slices through the onion and bell pepper, starting your knife at the top where the stem used to be and cutting down towards the veggie bottom.
TIP: When chopping, make sure both the onion and bell pepper slices are the same size and length, so they have a similar cook time and consistent texture.
🍴Serve with..
This one recipe can be enjoyed three different ways, plus three different leftover ideas! Sometimes I want a rice bowl for dinner and sometimes I'd like a light lunch salad and I love that this recipe is flexible for whatever I'm craving!
Rice to make a chicken fajita bowl.
Lettuce to make a healthy chicken fajita salad - add crushed tortilla chips on top!
Tortillas for easy tacos or burritos.
Leftover Ideas:
Sandwich or panini - if serving warm, top with a white cheese, like sliced provolone or shredded mozzarella.
Pasta salad - bow tie, penne, or curly/spiral pasta would work best and add some cotija or feta cheese. Save the flavorful sheet pan drippings to toss with the pasta!
Southwestern breakfast hash - serve with scrambled eggs, potatoes, and salsa, then top with cheddar cheese.
📍 Recommended products
Below are some of my go-to kitchen gadgets and favorite ingredient brands. Not only did I use all of these items for the recipe, I also reach for them every time when cooking in the kitchen!
- Amazon affiliate links -
Brands I use & highly recommend:
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OTHER RECIPES YOU'LL LOVE: Prickly Pear Margarita // Zucchini Pizza Boats // Salted Chocolate Horchata
DID YOU MAKE THIS RECIPE? Rate & comment below or tag me in your photos on Instagram @mymillennialkitchen. I’d love to see your comments & creations!
Print📖 Recipe
Easy Sheet Pan Chicken Fajitas
Weeknight dinners don't get any better than these quick and easy sheet pan chicken fajitas. Just load everything onto one baking pan and let the oven do all the work to bring out those tasty, roasted flavors!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Mexican
Ingredients
- 3 orange and/or red bell peppers (cut into long ¼ inch thick slices)
- ½ a red onion (cut into long ¼ inch thick slices)
- 1 can (15-oz of low sodium black beans, drained and rinsed)
- ¼ cup + 1 tablespoon canola oil
- 1.5 pound of boneless (skinless chicken breasts)
- ¼ teaspoon salt
- 2 teaspoons dried oregano
- cayenne seasoning (to taste)
Garnish:
- ¼ cup chopped cilantro
- 4 lime wedges
Instructions
- Preheat the oven to 425˚F and line a sheet pan with tinfoil.
- In a large mixing bowl or directly on the sheet pan, toss the sliced bell peppers, red onion, and black beans with ¼ cup canola oil until evenly coated. Transfer the veggies and beans to the baking sheet, making sure everything is in one even layer.
- Nestle the whole chicken breasts between the veggies, ensuring the chicken is touching the sheet pan and is not on top of the other ingredients. Drizzle the chicken breasts with the remaining tablespoon of canola oil.
- Toss salt over the entire sheet pan. Sprinkle the oregano only over the vegetables and the cayenne only on the chicken. Bake for 20-25 minutes until the chicken has reached an internal temperature of 165˚ F.
- Let the chicken rest a few minutes before slicing. Garnish with cilantro and a squeeze of lime, then serve with rice, salad, or tortillas.
Notes
Linked equipment and ingredients contain affiliate links.
Make Ahead: You can prep most of this recipe ahead of time, stopping just before the baking instruction in step 4. Chop, coat with oil, and season everything on the sheet pan up to 24 hours ahead of time, then cover the whole baking sheet with plastic wrap and refrigerate. When ready to bake, pull off the plastic wrap and pop the whole sheet pan in the oven, making sure to add a few extra minutes to your overall cook time.
Storing Instructions: Keep in the refrigerator for up to 4 days.
Turn Your Leftovers Into:
- Sandwich or panini - if serving warm, top with a white cheese, like sliced provolone or shredded mozzarella.
- Pasta salad - bow tie, penne, or curly/spiral pasta would work best and add some cotija or feta cheese. Save the flavorful sheet pan drippings to toss with the pasta!
- Southwestern breakfast hash - serve with scrambled eggs, potatoes, and salsa, then top with cheddar cheese.
How to cut your onion and bell pepper into fajitas:
STEP 1: Cut off the top and bottom of the onion and remove the outer shell. Cut out the bell pepper stem and inner seeds.
STEP 2: Cut both veggies in half, starting your cut from the top where the stem used to be and slicing down through to the bottom.
STEP 3: Make small ¼th inch slices through the onion and bell pepper, starting your knife at the top where the stem used to be and cutting down towards the veggie bottom.
TIP: When chopping, make sure both the onion and bell pepper slices are the same size and length, so they have a similar cook time and consistent texture.
Nutrition
- Calories: 461
- Sugar: 5
- Sodium: 373
- Fat: 19
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 10
- Protein: 46
- Cholesterol: 124
Keywords: Sheet pan chicken fajitas
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