Name: Sheet Pan Chicken Fajitas
Prep time: 10 min
Total time: 30 min
Yield: serves 4 people
Cuisine: Tex Mex
Ingredients: 1 tsp paprika powder; 1 tsp garlic powder; 1 tbsp oregano; 1/2 tsp chili powder; 1/2 tsp caraway powder; 1/2 tsp ground coriander; 1 tsp salt; 1 green bell pepper; 1 red bell pepper; 1 yellow bell pepper; 2 onions; 500 g (1.1 lbs) chicken breast, skinless and boneless; 2 tbsp olive oil; 200 g (1/2 pound) long grain rice; 1 tsp lime juice, and half freshly squeezed lime; 1 tbsp chopped parsley; 2 tbsp black beans; 2 tbsp greek yogurt

Sheet Pan Chicken Fajitas

If you looking for a recipe that's quick, healthy, and one the whole family will happily eat, you are at the right place. Sheet pan chicken fajitas with vegetables are exactly that. No fuss and no pile of dishes — exactly what we need on a busy weeknight. All you need are fresh ingredients, and a homemade spice blend ties everything together — of course, you can adjust it to your own taste. Chicken breast or tenders caramelize beautifully in the oven alongside red, yellow, and green bell peppers and onion — a combination that brings both color and depth of flavor to the dish. The side is rounded out with rice enriched with lime zest, parsley, and beans.

30-minute meal for little ones and adults

Before we dive into cooking, let us tell you why we love this recipe:

Just one pan needed - all the vegetables, chicken, and spices go onto the sheet pan together. Less washing up, more time for other things.
Quick to prepare, perfect for weeknights - Ten minutes of prep and twenty minutes of roasting – nothing simpler.
Gluten-free and dairy-free - A dish that suits different dietary needs, without compromising on flavor.
Easy to adjust to your taste - add more chili or leave it out entirely, swap the rice for tortillas.
Great for meal prep - leftovers are just as good the next day, which means one less thing to worry about when planning your weekly menu.
Calorie-balanced - one serving (including rice) contains around 410–450 kcal, depending on the exact amount of oil and yogurt used. It's a balanced meal high in protein (approx. 32 g per serving), with a moderate amount of carbohydrates and low in fat.

Top 5 tips and tricks

Da bo jed res brezhibna, deliva teh pet preizkušenih nasvetov.

Cut the chicken and vegetables into strips of the same size - the key to evenly roasted chicken and vegetables is strips of equal thickness – ideally around one centimeter thick. Strips that are too thin dry out, while ones that are too thick stay raw in the middle.
A homemade spice mix works wonders - if you can, don't skip the homemade spice mix. You can replace it with a store-bought "fajitas" packet, but for us this homemade combination is incomparably better.
Don't overcrowd the pan - this is perhaps the most important tip. If you pack too many ingredients onto the pan, the vegetables will steam instead of roast, and the chicken won't get that nice browned crust. Use a larger sheet pan (at least 30 x 40 cm).
The right ratio of vegetables to meat - for four people, 500 g of chicken strips along with three bell peppers of different colors and two onions is just right. This color balance is as visually appealing as it is delicious.
Preheat the oven - Preheat the oven to 200°C/400°F with the fan setting before placing the pan inside. A hot oven ensures the vegetables and chicken start roasting right away – instead of slowly "cooking" in their own juices. A cold oven is one of the main reasons a dish loses its texture. The fan setting distributes heat evenly, so everything on the pan roasts uniformly.

Storing and freezing

Sheet pan chicken fajitas with vegetables store beautifully and are easy to keep in the fridge or freezer.

In the fridge: Store the cooled chicken and vegetables in an airtight container or food storage bag. Keep in the fridge for up to 3 days. Store the rice separately.

In the freezer: The chicken and vegetables (without the rice) can be frozen for up to 2 months. Store them in smaller portions, so it's easier to thaw only as much as you need. The easiest way to thaw is to place them in the fridge overnight.

Reheating: The best way to reheat is in a pan over medium-high heat with a teaspoon of oil – 3 to 4 minutes and the dish is delicious again.

How to make Sheet Pan Chicken Fajitas at home (video)

Check this short video to master the recipe at home.

Next, try these chicken recipes

Made in collaboration with Lidl Slovenija d.o.o. k.d.

Ingredients

Fajita Spice Mix

1 tsp paprika powder

1 tsp garlic powder

1 tbsp oregano

1/2 tsp chili powder

1/2 tsp caraway powder

1/2 tsp ground coriander

1 tsp salt

Fajitas

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

2 onions

500 g (1.1 lbs) chicken breast, skinless and boneless

2 tbsp olive oil

Side dish

200 g (1/2 pound) long grain rice

1 tsp lime juice, and half freshly squeezed lime

1 tbsp chopped parsley

2 tbsp black beans

2 tbsp greek yogurt

Tools and equipment

large sheet pan

parchment paper

cutting board

kitchen knife

saucepan

METHOD

preparation

Place the rack in the middle of the oven and preheat to 200°C/400°F (fan). Line a large sheet pan with baking paper.
spice mix

In a bowl, mix together all the spice mix ingredients: paprika powder, garlic powder, oregano, chili powder, caraway powder, coriander powder, and salt.
veggies

Wash the bell peppers and slice them thinly. Peel the onions and slice them thinly. Cut the chicken breast into strips of similar size.
roast

Spread the bell peppers, onions, and chicken strips on the sheet pan. Drizzle with oil and add the spice mix. Mix well and arrange evenly on the pan. Transfer to the preheated oven and roast for 20–25 minutes at 200°C/400°F (fan).
side dish

While the vegetables and chicken roast, prepare the side. Cook the long-grain rice according to package instructions. Remove from heat and stir in the lime zest and juice. Mix in the chopped parsley and beans.
serve

Divide the rice between four plates. Add a dollop of yogurt and top with chicken fajitas. Serve.

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Sheet Pan Chicken Fajitas