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2 chicken fajitas topped with avocado slices, sour cream and cheese on a blue plate.
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5 from 7 votes

Sheet Pan Chicken Fajitas For One

These single serving Sheet Pan Chicken Fajitas are made with seasoned chicken, colorful bell peppers, and onions roasted together on one pan. A quick and easy meal that’s ready in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American, Mexican
Keyword: chicken fajitas, sheet pan chicken, sheet pan chicken fajitas
Servings: 1 serving
Author: Joanie Zisk

Equipment

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.
US - Metric

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

Serving: 1serving | Calories: 632kcal | Carbohydrates: 61g | Protein: 62g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 145mg | Sodium: 765mg | Potassium: 737mg | Fiber: 2g | Sugar: 3g | Vitamin A: 686IU | Vitamin C: 76mg | Calcium: 22mg | Iron: 0.4mg

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