The Best Sheetpan Chicken Fajitas
These Sheet Pan Chicken Fajitas are fast, easy, and loaded with fabulous flavor! Ready in minutes with a smoky spice rub (and optional Chipotle Yum Yum Sauce), they’re guaranteed to get rave reviews around the table.
Servings: 6
Calories: 243kcal
Ingredients
For the spice rub:
- 2 ½ teaspoons garlic salt
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
For the chicken and veggies
- 1½ pounds boneless skinless chicken breast sliced against the grain (see post if you're not sure how to do this)
- 2 tablespoons fresh lime juice divided
- 4 tablespoons extra-virgin olive oil divided
- 1 large red bell peppers cut into ¼-inch slices (or 1 red and 1 green)
- 1 large yellow bell pepper cut into ¼-inch slices
- 1 medium red onion halved and cut into ¼-inch slices
For serving:
- Chipotle Yum Yum Sauce optional
- Mexican Cilantro Sauce optional
- avocado slices optional
- crumbled Cotija or Queso Fresco cheese optional
- chopped cilantro optional
For the Chipoltle Yum Yum Sauce: (optional)
- ½ cup mayonaise I like the lower fat mayo
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon soy sauce
- ½ teaspoon chipotle chili powder or your favorite chili powder
- ½ teaspoon paprika
- ½ teaspoon turmeric
Instructions
For the prep:
- Preheat the oven to 475˚F with a sheet pan (13x18) on a rack about 6 inches below the broiler.
For the spice rub:
- Combine all of the spice rub ingredients in a small bowl. Add 3 tablespoons of olive oil and 1 tablespoon of fresh lime juice. Stir well to combine and set aside.
For the chicken and veggies:
- Slice the chicken about ¼ inch thick, across the grain (see the post above for explanation) and place in a medium bowl.
- Drizzle the chicken with about half of the olive oil/spice mixture. Toss with a tongs or your hands to evenly coat the chicken. Set aside
- Slice the bell peppers into ¼ inch slices and place in a medium size bowl.
- Peel and half the red onion and slice into ¼-inch thick wedges. Transfer to the bowl with the peppers.
- Add the remaining oil/spice mixture to the bowl with the veggies. Toss to coat then set aside.
To bake/broil:
- When the oven is preheated, remove the pan from the oven and drizzle with the additional 1 tablespoon of olive oil. Tilt the pan to coat the surface.
- Transfer the chicken to the hot, oiled pan. With a spatula or tongs, spread the chicken to an even layer. Return the chicken to the oven for 1 minute.
- Remove the pan from the oven and turn the broiler to high.
- Add the veggies to the pan with the chicken and toss everything with a tongs or metal spatula then spread to an even layer.
- When the broiler is nicely heated, return the pan to the oven and broil for 1-3 minutes or until the chicken and veggies are caramelzied and beginning to char in places.
- Remove from the oven and squeeze the juice of 1 lime over the chicken and veggies. Sprinkle with chopped cilantro.
To serve:
- Serve with warm tortillas. Optional toppings: salsa, Chipotle Yum Yum Sauce, Mexican Cilantro Sauce, avocado slices, sour cream, crumbled cotija or queso fresca cheese, and/or fresh lime wedges.
For the Chipotle Yum Yum Sauce:
- Combine all Yum Yum Sauce ingredients in a small bowl and stir to combine.
- Taste, if you like things spicier, add more chili powder.
Notes
Frequently asked questions and Café Tips
Can I use chicken thighs instead of chicken breasts?
Boneless, skinless chicken thighs work great for this recipe. They’ll need a few extra minutes in the oven to cook through, but they’ll be just as juicy and flavorful.
Can I make these fajitas ahead of time.
Yes! You can prep the chicken, veggies, and spice rub ahead of time and store them separately in the fridge. When you're ready to cook, just follow the instructions. The sauce can also be made ahead and stored in the refrigerator for up to a week.
The fajita mixture also warms up nicely at 50% power in the microwave if you have leftovers.
The fajita mixture also warms up nicely at 50% power in the microwave if you have leftovers.
What if I don't have a broiler?
No worries! You can skip the broiler step and simply roast the mixture for a few minutes. The broiler adds a nice little char, but it’s not essential for a delicious result.
Are these fajitas spicy?
No, the spice rub has warm, smoky flavors with just a hint of heat. If you want more spice, you can add a pinch of cayenne pepper or serve with hot sauce.
Can the recipe be doubled?
Yes, but preheat two sheet pans of chicken and veggies and finish them off separately under the broiler.
For the super tender chicken, be sure to cut across the grain.
This is counterintuitive to how chicken is usually sliced but it makes a big difference. See the explanation and picture above under Step by step instructions.
How to make slicing chicken a little easier?
Place the chicken breast in the freezer for about 15 minutes before cutting. This firms up the meat, making it more manageable and allowing for cleaner cuts.
Nutrition
Calories: 243kcal | Carbohydrates: 7g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1105mg | Potassium: 598mg | Fiber: 2g | Sugar: 3g | Vitamin A: 952IU | Vitamin C: 82mg | Calcium: 33mg | Iron: 1mg