The Recipe Bench

Prep Time: 20 minutes | Cook Time: 20 minutes | Marinate Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 8

These 40-Minute Sheet Pan Chicken Fajitas are the ultimate hands-off weeknight dinner! Quickly marinated chicken and colorful bell peppers roast together on one pan for easy cleanup. No standing over a hot skillet—just toss everything in the oven and dinner is done! Perfect for meal prep, feeding a crowd, or busy weeknights when you want maximum flavor with minimal effort.

Why You’ll Love This Recipe

One pan, zero mess. Everything cooks on a single sheet pan—no skillet splatter or multiple pots!

Meal prep perfection. Make a big batch on Sunday and have fajitas, burrito bowls, or salads all week.

Hands-off cooking. No standing over the stove flipping chicken. The oven does all the work!

Feeds a crowd. This recipe serves 8, perfect for family dinners or meal prep.

Healthier than restaurant fajitas. Control the oil, salt, and ingredients for a cleaner meal.

Directions

Step 1
Gather all ingredients. When ready to cook, preheat your oven to 400°F

Step 2
Add the quartered chicken tenders, sliced bell peppers, and sliced onion to the bag. Seal the bag and shake vigorously to coat everything evenly with the marinade. Refrigerate for for 30 minutes, or up to 2 hours.

Step 3
Place the sheet pan in the preheated oven and roast for 15 to 20 minutes, stirring everything halfway through cooking. Serve the fajitas hot with warm tortillas and all your favorite toppings

Step 4
Remove the pan from the oven. Sprinkle the chopped cilantro over the top and squeeze the lime juice over everything.

Tips for Success

Marinate for at least 30 minutes. This is essential for flavor! If you’re short on time, 30 minutes is the minimum. For best results, marinate for 2 hours.

Use chicken tenders for speed. They’re already the perfect size and cook quickly. If using chicken breasts, cut them into strips first.

Don’t skip the bag shake. Make sure every piece of chicken and every pepper slice is coated in the marinade.

Line the pan with foil. This makes cleanup a breeze. You can also use parchment paper if you prefer.

Stir halfway through. This ensures even cooking and prevents burning on the bottom.

Use a mix of peppers. Red, yellow, and green bell peppers add color and sweetness. The red and yellow are sweeter!

Add jalapeños for heat. Toss in 2 sliced jalapeños with the marinade for spicy fajitas.

Meal prep like a pro. Divide into containers with rice, beans, and toppings for grab-and-go lunches.

Frequently Asked Questions

What if I don’t have time to marinate? You can skip the marinating and just toss everything together, but the flavor won’t be as good. Even 15 minutes helps!

Can I cook this on the grill? Yes! Use a grill basket and cook over medium-high heat for 10-15 minutes, stirring occasionally.

How do I keep the veggies from getting too soft? If you prefer crunchier vegetables, add them to the pan 5 minutes after the chicken starts cooking.

What should I serve with these? Tortillas, sour cream, salsa, and cheese, for traditional fajitas. Or try turning these into burrito bowls with Mexican rice, black beans, chips and salsa, or a simple side salad all work great!

Weeknight Sheet Pan Chicken Fajitas

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Marinate 30 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

Marinade:

• 1/3 cup vegetable oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch ground cayenne pepper

Fajitas:

• 1 1/2 pounds chicken tenders quartered
• 4 cups sliced bell peppers any mix of color
• 1 onion sliced
• 1/4 cup chopped fresh cilantro
• 1/2 lime juiced

For Serving:

• Warm flour or corn tortillas
• Sour cream
• Shredded cheese
• Guacamole
• Salsa
• Lime wedges

Method

 

1. Make the marinade. In a large resealable plastic bag (gallon size), combine the vegetable oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Seal the bag and shake to mix everything together.
2. Add chicken and vegetables. Add the quartered chicken tenders, sliced bell peppers, and sliced onion to the bag. Seal the bag and shake vigorously to coat everything evenly with the marinade.
3. Marinate. Place the bag in the refrigerator and marinate for at least 30 minutes, or up to 2 hours for maximum flavor. The longer you marinate, the more flavorful your fajitas will be!
4. Preheat the oven. When ready to cook, preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with aluminum foil for easy cleanup.
5. Spread on the pan. Pour the entire contents of the marinade bag onto the prepared sheet pan. Spread the chicken and vegetables out in a single layer as much as possible. It’s okay if they overlap a bit—they’ll shrink as they cook.
6. Roast. Place the sheet pan in the preheated oven and roast for 15 to 20 minutes, stirring everything halfway through cooking. The chicken should be no longer pink in the center and the bell peppers should be softened and slightly charred. An instant-read thermometer inserted into the chicken should read at least 165°F (74°C).
7. Add fresh flavors. Remove the pan from the oven. Sprinkle the chopped cilantro over the top and squeeze the lime juice over everything. Stir to distribute the fresh flavors.
8. Serve and enjoy! Serve the fajitas hot with warm tortillas and all your favorite toppings—sour cream, cheese, guacamole, salsa, and extra lime wedges. Or use them for burrito bowls, salads, or meal prep containers!

Made this recipe? We’d love to hear how it turned out! Leave a comment below or tag us on social media.