Name: Sheet Pan Chicken Fajitas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 tbsp paprika; ½ tsp salt; ½ tsp onion powder; ½ tsp chilli powder; ½ tsp brown sugar; ¼ tsp dried oregano; ¼ tsp garlic powder; ¼ tsp ground cumin; 600 g chicken thighs ((chopped into bite-sized pieces)); 1 red onion ((thinly sliced)); 3 capsicums ((red, yellow, green) (roughly sliced)); 2 tbsp olive oil; 8 tortillas; Shredded cheddar cheese ((to serve))

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These sheet-pan chicken fajitas, made with my homemade spice mix, are incredibly easy and full of flavour. They’re perfect for a quick weeknight dinner or even meal prep as they reheat flawlessly.

My favourite thing about sheet-pan recipes is that you don’t have to stand over a frying pan for ages. Just chop, season, and pop everything in the oven! Then, you can relax (or tackle the dishes) while dinner takes care of itself.

Fajita Mixture on a Warm Tortilla with Shredded Cheese

Ingredients & Substitutions

Spices

My homemade fajita seasoning includes paprika, salt, onion powder, chilli powder, brown sugar, dried oregano, garlic powder, and cumin.

Notes:

You can adjust the amount of chili powder according to your spice tolerance. This recipe includes ½ teaspoon, which is fairly mild.
Many people swear by Mexican oregano, but since it’s hard to find in Australia, I use regular oregano, and it still tastes great.

Chicken

I recommend using chicken thighs because they’re more affordable and have better flavour than chicken breast. However, if you prefer breast, you can use it instead.

Make sure to buy boneless thighs so they’re easy to chop into bite-sized pieces. This ensures the chicken cooks at the same rate as the vegetables.

Onion

I use red onion for its slight sweetness, but brown onion works just as well. You can use red, brown, or even white onion in this dish.

Capsicum (Bell Peppers)

Capsicum (also known as bell peppers) is an essential ingredient in fajitas. I use a mix of red, yellow, and green capsicum for the best flavour and to add some vibrant colours. However, if you can’t find all three colours, you can use whatever is available.

Capsicums (Bell Peppers) (Red, Yellow, and Green)

Chopped Capsicums (Bell Peppers) (Red, Yellow, and Green)

Olive Oil

Olive oil is essential for ensuring the ingredients roast properly and is a great source of monounsaturated fats and antioxidants.

Tortillas

Fajitas are traditionally served with warm wheat flour tortillas. If you’re gluten intolerant, swap them for gluten-free or corn tortillas.

Toppings

Fajitas are often topped with cheese, guacamole, salsa, and sour cream. My favourite way to enjoy these sheet-pan chicken fajitas is with shredded cheddar cheese and occasionally avocado.

Sheet Pan Chicken Fajitas with a Plate of Tortillas and a Bowl of Shredded Cheese

Detailed Instructions

Step 1: Preheat the Oven

Preheat your oven to 180^oC (360°F) fan forced.

Step 2: Make the Spice Mix

In a small bowl, combine the paprika, salt, onion powder, chilli powder, brown sugar, oregano, garlic powder, and cumin.

Step 3: Prepare the Chicken and Vegetables

Chop the chicken into bite-sized pieces. Slice the onion thinly and cut the capsicum into thick slices. Then place the chicken and vegetables on a baking tray, sprinkle over the spice mix, and toss with olive oil.

I use this non-stick roasting pan from Baccarat which I absolutely love. It prevents sticking, helping the meat and vegetables crisp up without drying out. It’s a bit pricey, but worth every penny, and you can often find it on sale.

Note: This isn’t an affiliate link; I just really like the pan!

Raw Fajita Mixture (Chicken, Capsicum, Onion, Spices)

Step 4: Bake the Fajitas

Bake the fajitas for 30 minutes, stirring after 20 minutes, until the chicken is golden and crispy, and most of the liquid from the vegetables has evaporated.

Step 5: Serve on Warm Tortillas

Warm the tortillas in the oven or microwave. Add a generous spoonful of the fajita mix and top with shredded cheese. Then roll the tortilla up like a wrap to make it easier to eat.

Serving Suggestions

Fajitas are traditionally served on warm wheat tortillas with toppings like cheese, guacamole, salsa, and sour cream.

This recipe is incredibly versatile, and you can choose your favourite toppings! I usually go for shredded cheddar cheese and sometimes avocado, but feel free to experiment.

For a different take, you can serve these fajitas with rice and if you’re aiming for a healthier option, try brown rice.

Storage Tips

Store the fajitas in an airtight container for up to a week and reheat individual portions in the microwave before serving.

Make sure to store tortillas and toppings separately to keep everything fresh.

I recommend storing your fajitas in a glass container because unlike plastic, they don’t stain and absorb odours. I like these Glasslock containers which are high-quality and durable.