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Cook up small batch Sheet Pan Chicken Fajitas for a quick, flavorful meal. This easy recipe delivers sizzling Tex-Mex flavors in less than 30 minutes!
Chicken fajitas are a delightful combination of juicy chicken, colorful bell peppers, and onions, seasoned with vibrant spices and served with tortillas. Sheet pan chicken fajitas take this classic recipe and simplify it further by roasting everything together on one pan. The result? A hassle-free, single serving meal that is ready in a breeze!
Searching for additional single serving sheet pan chicken recipes? Check out our aromatic Sheet Pan Chicken Shawarma, our flavorful Sheet Pan Greek Chicken, and our wholesome Sheet Pan Chicken and Vegetables.
Why You’ll Love This Sheet Pan Chicken Fajitas Recipe
- Effortless: Minimal preparation and easy cleanup make this recipe a weeknight winner.
- Customizable: Choose your favorite toppings and make it your own.
- Nutritious: Packed with lean protein and fresh vegetables, this dish is as wholesome as it’s tasty.
- Versatile: Perfect for various dietary preferences with lots of room for substitutions.
- Flavorful: Homemade fajita seasoning brings the authentic flavor right to your plate.
Ingredients
If you have any ingredients leftover from this Sheet Pan Chicken Fajitas recipe, check out our Leftover Ingredients Recipe Finder.
- Homemade Fajita Seasoning: Use chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, salt, and black pepper. Control the flavor by adjusting the spices to your liking or using a store-bought mix.
- Chicken Breast: A lean protein that cooks quickly. Use boneless and skinless chicken. If you have leftover chicken, consider using it in Paprika Chicken, Chicken Divan, and Chicken Cordon Bleu.
- Bell Pepper: Adds color and crunch. Any color works! I use green, yellow, and red bell peppers. Leftover bell peppers can be used in Kung Pao Chicken, Mexican Street Corn, and Pepper Steak.
- Onion: White or yellow onions are ideal for their strong flavor. Leftover onions can be used in so many of our recipes like Chicken Tikka Masala and French Onion Soup.
- Garlic: Fresh minced garlic will provide a robust flavor.
- Olive Oil: Used for roasting; you can use another oil like avocado.
- Lime: Fresh lime juice is preferred for tanginess.
- Cilantro: Adds freshness; can be omitted if you don’t like the taste.
- Tortillas: Corn, whole wheat or flour tortillas; check labels if you need gluten-free.
Optional toppings:
- Sour Cream: Adds creaminess; Greek yogurt can be a healthier substitute.
- Sliced Avocado or Guacamole: Provides healthy fats; choose ripe avocados.
- Pico de Gallo: Fresh and flavorful; store-bought or homemade both work.
- Shredded Cheese: Use your favorite type; dairy-free cheese is also available for those with lactose intolerance.
These notes give a comprehensive overview of each ingredient, and the flexibility of this recipe allows you to tailor it to your individual preferences or dietary requirements!
Recipe Variations
Sheet Pan Chicken Fajitas can be easily adapted to suit different tastes and dietary needs. Here are some exciting variations:
- Different Proteins: Substitute chicken with shrimp, beef, or tofu for different flavors and textures. If you choose shrimp, be mindful that it cooks faster than chicken or beef. It might be wise to start by cooking the vegetables first and then add the shrimp partway through to avoid overcooking. Each of these protein options offers unique flavors and textures, giving you a chance to customize the dish to your liking!
- Spicy Version: Add some sliced jalapeños or increase the chili powder for a spicier kick.
- Vegan Option: Replace the chicken with portobello mushrooms or other hearty vegetables, and use vegan cheese and sour cream.
- Gluten-Free: Use corn tortillas or lettuce wraps to make this dish gluten-free.
- Add More Vegetables: Incorporate other vegetables like zucchini, tomatoes, or mushrooms for added nutrients and flavors.
These suggestions provide flexibility and creativity, allowing you to personalize the fajitas to your tastes and dietary preferences! Enjoy experimenting with these variations and serving options.
How To Make Sheet Pan Fajitas
These step-by-step photos and instructions help you visualize how to make a small batch of sheet pan chicken fajitas. See the recipe box below for ingredient amounts and full recipe instructions.
- To create the fajita seasoning, gather the chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, salt, and pepper. In a small bowl, mix these ingredients together until they are thoroughly combined. Once blended, set the bowl aside for later use. This homemade seasoning will add a delightful kick to your chicken fajitas!
- Start by preheating your oven to 425° F (220° C). Next, slice both the chicken and the vegetables into even strips. Arrange the vegetable strips evenly on the pan, and place the chicken strips around them.
- Now, sprinkle your previously prepared seasoning over the chicken and vegetables, ensuring that the seasoning is evenly distributed. Spoon the minced garlic on top of the chicken for added flavor. Drizzle the olive oil over both the chicken and vegetables, which will help them roast to perfection.
- Finally, toss everything together to make sure the chicken and vegetables are well coated with the seasoning, garlic, and oil. Spread it all into an even layer across the pan, and you’re ready to roast! This easy preparation ensures your Sheet Pan Chicken Fajitas will cook uniformly and taste fantastic.
- Place the prepared sheet pan in the preheated oven and bake for 15 to 20 minutes.
- During the final 3 to 4 minutes of cooking the chicken and vegetables, take the flour tortillas and wrap them in foil. Place the foil-wrapped tortillas in the oven alongside the sheet pan. This will allow the tortillas to warm up during the last few minutes of cooking, ensuring that everything is ready to be served at the same time.
Pro Tip: You’ll know the chicken is cooked through when it reaches an internal temperature of 165° F if you test it with a meat thermometer. In my experience, this process took exactly 17 minutes.
- Once the cooking time is complete, carefully remove both the sheet pan with the chicken and vegetables and the foil-wrapped, warmed tortillas from the oven. Squeeze fresh lime juice over the chicken and vegetables to add a zesty flavor. Then, serve the mixture in the warm tortillas, adding any extra toppings if desired. Your Sheet Pan Chicken Fajitas are now ready to be savored and enjoyed!
Expert Tips
- Use Uniform Sizes: Cut the chicken and vegetables into uniform strips to ensure even cooking.
- Prep Ahead: If you’re short on time, you can slice the vegetables and chicken ahead of time and store them in the fridge until you’re ready to cook.
- Don’t Overcrowd the Pan: Spread the chicken and vegetables in a single layer without overcrowding the pan, as this helps in roasting evenly.
- Warm Tortillas Properly: Wrapping the tortillas in foil and warming them in the oven with the chicken and vegetables keeps them soft and pliable, perfect for wrapping your fajitas.
- Make Them Low Carb: For a low-carb version of chicken fajitas, you can omit the traditional tortillas altogether. Instead, use lettuce to create a wrap or simply serve the chicken and vegetables over a bed of lettuce. This alternative provides a fresh and crunchy texture while keeping the dish low in carbohydrates.
Serving Suggestions
Enjoying Sheet Pan Chicken Fajitas doesn’t have to be limited to the traditional way. Explore these delightful serving ideas:
- Taco Salad: Serve the chicken and vegetables over a bed of lettuce and top with cheese, salsa, and sour cream for a hearty taco salad.
- With Rice: Pair the fajitas with a side of white rice or Spanish rice to create a more filling meal.
- Lettuce Wraps: For a low-carb option, use lettuce leaves as wraps instead of traditional tortillas.
- Burrito Bowl: Combine the chicken and vegetables with beans, rice, and your favorite toppings to create a flavorful burrito bowl.
- Nachos Style: Layer the chicken and vegetables over tortilla chips and sprinkle with cheese for delicious fajita nachos.
Frequently Asked Questions
For the Sheet Pan Chicken Fajitas recipe, a 9×13 inch quarter sheet pan is the ideal size. This specific size provides enough space to spread the ingredients evenly without overcrowding, ensuring that everything cooks uniformly. It’s perfect for a single serving, making this dish simple and convenient to prepare.
You can prepare the chicken and vegetables ahead and store them in the fridge. Just assemble and bake when you’re ready to eat. The fajita seasoning can also be made in advance.
If you have leftovers, you can freeze them in an airtight container and reheat on the stove, in the oven, or in the microwave.
Yes, doubling this recipe is as simple as doubling the amounts of all the ingredients. Just be sure to use a larger sheet pan to accommodate the increased quantity, ensuring that everything cooks evenly.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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.
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Sheet Pan Chicken Fajitas For One
Ingredients
For the fajita seasoning
- 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
- To create the fajita seasoning, gather the chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, salt, and pepper. In a small bowl, mix these ingredients together until they are thoroughly combined. Once blended, set the bowl aside for later use.
- Preheat the oven to 425° F (220° C). Arrange the chicken strips and the vegetable strips around the rimmed sheet pan.
- Sprinkle the prepared fajita seasoning over the chicken and vegetables, ensuring that the seasoning is evenly distributed. Spoon the chopped garlic on top of the chicken for added flavor. Drizzle the olive oil over both the chicken and vegetables.
- Toss everything together to make sure the chicken and vegetables are well coated with the seasoning, garlic, and oil. Spread it all into an even layer across the pan.
- Place the sheet pan in the preheated oven and bake for 15 to 20 minutes.
- During the final 3 to 4 minutes of cooking the chicken and vegetables, take the flour tortillas and wrap them in foil. Place the foil-wrapped tortillas in the oven alongside the sheet pan. This will allow the tortillas to warm up during the last few minutes of cooking, ensuring that everything is ready to be served at the same time.Pro Tip: You'll know the chicken is cooked through when it reaches an internal temperature of 165° F if you test it with a meat thermometer. In my experience, this process took exactly 17 minutes.
- Once the cooking time is complete, carefully remove both the sheet pan with the chicken and vegetables and the foil-wrapped, warmed tortillas from the oven. Squeeze fresh lime juice over the chicken and vegetables to add a zesty flavor. Then, serve the mixture in the warm tortillas, adding any extra toppings if desired.
Notes
- Use Uniform Sizes: Cut the chicken and vegetables into uniform strips to ensure even cooking.
- Prep Ahead: If you’re short on time, you can slice the vegetables and chicken ahead of time and store them in the fridge until you’re ready to cook.
- Don’t Overcrowd the Pan: Spread the chicken and vegetables in a single layer without overcrowding the pan, as this helps in roasting evenly.
- Warm Tortillas Properly: Wrapping the tortillas in foil and warming them in the oven with the chicken and vegetables keeps them soft and pliable, perfect for wrapping your fajitas.
- Make Them Low Carb: For a low-carb version of chicken fajitas, you can omit the traditional tortillas altogether. Instead, use lettuce to create a wrap or simply serve the chicken and vegetables over a bed of lettuce. This alternative provides a fresh and crunchy texture while keeping the dish low in carbohydrates.
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.
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!