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These single serving Sheet Pan Chicken Fajitas are made with tender, seasoned chicken, colorful bell peppers, and onions roasted together for a flavorful, easy meal. Everything cooks on one pan and it’s ready in just 30 minutes.
Featured Comment
“This is so delicious. Quick and easy. I definitely will be making this again soon.”
– Norma
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep and cleanup—ready in 30 minutes.
- Customizable: Add your favorite toppings or swap ingredients.
- Wholesome: Made with lean chicken and fresh vegetables.
- Full of Flavor: Homemade seasoning adds bold, authentic taste.
What I love most about these Sheet Pan Chicken Fajitas is how everything comes together on one pan. It’s simple, fast, and full of flavor.
The chicken gets perfectly seasoned, the vegetables roast just right, and the whole kitchen smells amazing.
This is one of those recipes I turn to again and again because it never disappoints and always feels like a complete, satisfying meal without any fuss.
Looking for more sheet pan chicken recipes for one? Try our single serving sheet pan chicken shawarma, single serving sheet pan Greek chicken, or single serving sheet pan chicken and vegetables.
Ingredients
If you have any ingredients leftover from this single serve chicken fajitas recipe, check out our Leftover Ingredients Recipe Finder.
- Fajita Seasoning: Use a mix of chili powder, paprika, cumin, onion powder, garlic powder, oregano, salt, and black pepper. Adjust to taste or use store-bought.
- Chicken Breast: Boneless, skinless chicken cooks quickly and stays tender.
Use leftovers in single serving paprika chicken, chicken divan for one, and chicken cordon bleu for one. - Bell Pepper: Any color works. I use green, yellow, and red for a mix of color and crunch. Use extras in single serving kung pao chicken, small batch Mexican street corn, and pepper steak for one.
- Onion: White or yellow onions add bold flavor. Use leftovers in chicken tikka masala and single serving French onion soup.
- Tortillas: Try our small batch flour tortillas recipe or use corn or whole wheat.
Optional Toppings:
- Sour Cream
- Sliced Avocado or Small Batch Guacamole
- Single Serving Pico de Gallo
- Shredded Cheese
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This recipe is easy to customize based on what you have on hand or your dietary needs.
- Use a Different Protein: Swap chicken with shrimp, beef, or tofu. If using shrimp, cook the vegetables first, then add shrimp during the last few minutes to avoid overcooking.
- Make It Spicy: Add sliced jalapeños or extra chili powder for more heat.
- Vegan Option: Use portobello mushrooms or hearty vegetables instead of chicken. Swap in vegan cheese and sour cream.
- Gluten-Free Version: Use corn tortillas or serve in lettuce wraps.
- Add Extra Vegetables:Mix in zucchini, tomatoes, or mushrooms for added flavor and nutrition.
How To Make Sheet Pan Fajitas
These photos and instructions help you visualize how to make a small batch of sheet pan chicken fajitas. See the recipe card below for ingredient amounts and full recipe instructions.
- Make the Seasoning: In a small bowl, mix together the fajita seasonings and set aside.
- Preheat and Prep: Preheat oven to 425°F (220°C). Slice the chicken and vegetables into even strips. Spread the vegetables on a sheet pan and place the chicken strips around them.
- Season and Drizzle: Sprinkle the seasoning evenly over the chicken and vegetables. Add the minced garlic and drizzle with olive oil.
- Toss and Arrange: Toss everything on the pan to coat well. Spread into a single layer for even roasting.
- Roast: Bake for 15–20 minutes, or until the chicken is cooked through (internal temp should reach 165°F). I usually find 17 minutes works well.
- Warm the Tortillas: In the last 3–4 minutes of cooking, wrap the tortillas in foil and place them in the oven to warm.
- Finish and Serve: Remove the sheet pan and tortillas from the oven. Squeeze fresh lime juice over the chicken and vegetables. Serve in warm tortillas with your favorite toppings.
Expert Tips
- Cut Evenly: Slice chicken and vegetables into similar-sized strips for even cooking.
- Prep Ahead: Slice everything in advance and refrigerate until ready to cook.
- Avoid Overcrowding: Spread ingredients in a single layer for the best roast and caramelization.
- Warm Tortillas Right: Wrap in foil and warm in the oven during the last few minutes of roasting.
- Low-Carb Option: Skip tortillas and serve the chicken and vegetables in lettuce wraps or over a salad.
Serving Suggestions
Here are a few ways to serve Sheet Pan Chicken Fajitas that go beyond the classic tortilla wrap.
- Taco Salad: Serve over lettuce with cheese, salsa, and sour cream.
- With Rice: Add a side of baked white rice or a single serving of Spanish rice for a heartier meal.
- Lettuce Wraps: Use large lettuce leaves instead of tortillas for a low-carb option.
- Burrito Bowl: Combine with beans, rice, and toppings in a bowl.
- Fajita Nachos: Layer over homemade tortilla chips, sprinkle with cheese, and bake until melted.
Frequently Asked Questions
Yes, just use a larger sheet pan or two pans and avoid overcrowding so everything roasts properly.
Store cooked chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
For sheet pan fajitas, cook at 425°F (220°C) for 15-20 minutes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these single serving Sheet Pan Chicken Fajitas or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Sheet Pan Chicken Fajitas For One
Ingredients
For the Fajita Seasoning: Use the homemade blend below or a store-bought mix.
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the Fajitas
- 1 (6-ounce) boneless, skinless chicken breast -sliced into ½ inch strips
- ¼ small red bell pepper -cored and sliced into strips (about 2 ounces/57 grams)
- ¼ small yellow bell pepper -cored and sliced into strips (about 2 ounces/57 grams)
- ¼ small green bell pepper -cored and sliced into strips (about 2 ounces/57 grams)
- ½ small onion -sliced (about 3 ounces/80 grams)
- 1 clove garlic -chopped
- 1 ½ tablespoons olive oil
- ½ small lime
- 2 (8-inch) flour tortillas (or use 10-inch flour tortillas)
- Optional for topping: sour cream, chopped fresh cilantro, sliced avocado or guacamole, pico de gallo, shredded cheese.
Instructions
- Make the Seasoning: In a small bowl, mix together the chili powder, paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Set aside.
- Preheat oven to 425°F (220°C). Slice the chicken and vegetables into even strips. Spread the vegetables on a sheet pan and place the chicken strips around them.
- Sprinkle the seasoning evenly over the chicken and vegetables. Add the minced garlic and drizzle with olive oil.
- Toss everything on the pan to coat well. Spread into a single layer for even roasting.
- Bake for 15–20 minutes, or until the chicken is cooked through (internal temp should reach 165°F).
- In the last 3–4 minutes of cooking, wrap the tortillas in foil and place them in the oven to warm.
- Remove the sheet pan and tortillas from the oven. Squeeze fresh lime juice over the chicken and vegetables. Serve in warm tortillas with your favorite toppings.
Notes
- Cut Evenly: Slice chicken and vegetables into similar-sized strips for even cooking.
- Prep Ahead: Slice everything in advance and refrigerate until ready to cook.
- Avoid Overcrowding: Spread ingredients in a single layer for the best roast and caramelization.
- Warm Tortillas Right: Wrap in foil and warm in the oven during the last few minutes of roasting.
- Low-Carb Option: Skip tortillas and serve the chicken and vegetables in lettuce wraps or over a salad.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is so delicious. Quick and easy. I definitely will be making this again soon.
I would have to leave out the Bell Peppers. I am highly allergic to them.
And I looked to see if there was any Fajitas without Bell Peppers and I didn’t find any.
Thanks for checking out the fajita recipe! Totally understand about the bell peppers—if you’re allergic, definitely leave them out. The great thing about cooking is that recipes can be adjusted to fit your needs. You could try substituting with other veggies like zucchini or mushrooms for a different take. Hope you still give it a try and make it your own!
Good recipe.
Thank you!