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two chicken fajitas on a blue plate next to a bowl of sour cream
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5 from 7 votes

Sheet Pan Chicken Fajitas For One

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!
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: 2 servings (fajitas)
Author: Joanie Zisk

Equipment

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.
US - Metric

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

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.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 23g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 984mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 343IU | Vitamin C: 38mg | Calcium: 9mg | Iron: 0.3mg

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