Baked Chicken Fajitas

These baked chicken fajitas are so easy and quick to throw together, that they’ll quickly become on your regular dinner rotation. They’re healthy, full of flavor, low carb, paleo, low fat and whole30 compliant.

These sheet pan fajitas are such a quick and easy dinner option, that you’ll keep making them over and over again. The succulent spiced chicken will be cooked together with all the veggies on one sheet pan, and the result is incredible! 

Fajita Seasoning

I almost never buy store bought fajita seasoning as I find it much healthier making my homemade fajita seasoning. I mean if you look at the back of the fajita seasoning pack, you will find so many weird chemical ingredients that you cannot even pronounce. So why not make your own fajita seasoning at home with spices that you already have on your spice rack?

Check out my homemade fajita seasoning recipe to make your own.

I use this spice blend for not just fajitas, but also for tacos and other chicken recipes. I store the seasoning in a jar and use it whenever I need to, it also helps save some money and time especially on really busy weeknights when I just need a meal ready really quickly with very minimal effort.

To make the fajita seasoning you will need:

• Ground cumin
• Chili powder
• Ground paprika or smoked paprika
• Garlic powder
• Ground black pepper
• Sea salt (my favorite brand! These sea salt flakes are sooo good and I use them all the time)
• I also add a few more ingredients to make great fajita spice mix, so check out my fajita seasoning recipe for the amounts and more details.

How to Make Baked Chicken Fajitas?

Slice the chicken into long strips, add a drizzle of olive oil and season them with the fajita seasoning. Toss well and make sure that they’re evenly coated with the seasoning.

Pop them onto the sheet pan.

Slice the red, yellow and green bell peppers into long slices. And quarter the red onion into wedges.

Drizzle with a little bit of olive oil and season with just salt and pepper. Toss well and pop them into the sheet pan along with the chicken.

Bake at 200c (390f) for about 20 minutes, tossing halfway through.

Served with warmed tortillas, pico de gallo, avocado slices or guacamole. Turn this recipe into Chicken Fajita Bowls using Mexican Rice and extra toppings.

I like my tortillas a bit charred, so I just warm them up over the stovetop until they start charring. Use tongs to flip them but be careful not to burn your hands.

Do I Need to Line My Sheet Pan With Foil or Parchment Paper?

No, you don’t. If you’re worried that your food might stick to the sheet pan, just lightly spray the sheet pan with cooking spray.

Can I Use Other Vegetables to Make These Fajitas?

You sure can! Bell peppers and onions is the classic combo but I sometimes add mushrooms as well. Feel free to add anything else that you like, but keep in mind that cooking times might differ depending on what you decide to use.

How Can I Reheat the Fajitas?

If they’re still on the sheet pan, just pop it back in for 4-5 minutes for the chicken and the veggies to reheat. Alternatively, you can warm everything up on a skillet or a pan over the stove.

How to Check If the Chicken Is Cooked Through

You can check the doneness of the chicken by using a fork and a knife and cut through a small piece to see if the meat is well cooked in the middle.

But the best way to check is with a kitchen thermometer as it will ensure that your chicken is now safe to eat. Simply insert the thermometer in the center of the chicken piece, and the internal temperature of the chicken should be read 165°F or 75°C. If it hasn’t reached that temperature, just put it back in the oven and cook for an additional 2-3 minutes and check again.

Also, make sure to check out my super easy chicken fajita casserole recipe. It’s perfect for a weeknight dinner!