Sheet Pan Chicken Fajitas ready in 10 minutes!
Make dinnertime a breeze with these delicious and easy sheet pan chicken fajitas. Your family will love them and you will love how easy they are to prepare.
Sheet Pan Fajitas are one of our favorite quick and easy Mexican dinners (and rarely clean up)! We like to serve it with Mexican rice and refried beans, then top with salsa or bico de gallo.
Quick and easy fajitas
I love a quick and easy dinner, especially during a busy school year. My kids have activity after activity and before I know it, the dinner bells are ringing. The panic started and I was racking my brains about what to feed those hungry monsters tonight.
Chicken is always a no-brainer, but getting them veggies – impossible! Wrap chicken and veggies in tortillas, stuff them with cheese, call them “tacos,” and you’ve got pretty good pretense. Works every time. I mean, who can resist these? !
Sheet Pan Chicken Fajitas will support you as you struggle to come up with something a little different from your usual meal rotation.
Ready in 10 minutes
With a quick chop of some veggies and a simple marinade, these babies are ready in the oven in under 10 minutes.
vegetable. On a large skillet, spread peppers and onions in a single layer.
marinade. In a medium bowl, combine oil, lime juice, Worcestershire sauce and all seasonings. Stir to combine. Set aside ¼ cup of the marinade. Pour ¼ cup marinade over peppers and onion and toss to coat.
Chick. Add the chicken breasts to the remaining marinade, place in a bowl, and marinate for 10 minutes. Arrange the chicken on the pan with the peppers and onions.
bake. Turn the broiler to low and cook for 15 minutes. Flip the chicken over and cook for another 15 minutes.
Slice and serve. When the chicken is cool enough to handle, slice. Add chicken, peppers and onions to tortillas with desired toppings.
Toppings: My family loves tacos, burritos and burritos with a variety of toppings including avocado, cheese, pico de gallo, lime and cilantro. Feel free to spice up your burritos with any topping of your choice.
Just look at how delicious and brown the chicken is. It turned out perfect! Vegetables are soft and full of fajita flavor. Who needs a taco shell? I just threw it all in the bowl!
other cooking methods
Bake instead of roast: Preheat oven to 400 degrees and bake for 25-30 minutes. Flip the chicken and vegetables halfway through.
Baked: If you want to bake these burritos on the grill wrapped in foil, it’s easy. Just follow the directions to prepare everything, then instead of cooking it on the pan, wrap it all in foil and wrap tightly. If you don’t want your food to touch the foil while cooking, place a layer of parchment paper between the foil and the food.
Once it’s all wrapped, put it on the grill and let it cook for 20-25 minutes or until the chicken is cooked through.
Additional Tips and Storage
Sheet Pan Fajitas Tips:
- Slice the chicken and veggies close to the same thickness, which will help cook everything at the same time.
- You don’t have to line the roasting pan before putting the meat and vegetables on top. Once cooked, they should fall off the pan easily.
- Cutting the chicken onto the grains (through the muscle fibers, not with them) can help create more tender strips.
- Bell peppers and onions are typical vegetables for fajitas, but you can always use any vegetables you like. If the vegetable can be pickled and cooked, then it can be put in a fajita.
Can I make this ahead of time? Of course! The day before serving, you can slice the vegetables and chicken and prepare the marinade. Store them all in individual containers or ziplock bags in the refrigerator. Then, when you’re ready to cook, follow the normal instructions in the recipe.
Can chicken burritos be frozen? Yes! It’s great to keep it in the fridge for a quick and convenient meal. Just follow the directions to prepare everything, then just place all the ingredients in a freezer-safe resealable bag and freeze for 2-3 months before baking. When ready to serve, let it thaw overnight in the refrigerator. Then place the chicken and vegetables on a baking sheet and follow the normal cooking instructions listed in the recipe.
How to store/reheat leftovers: Store leftover meat and vegetables in an airtight container or in a ziplock bag in the refrigerator. It can be stored in the refrigerator for 3-4 days. To reheat it, you can either put it in the microwave for 1-2 minutes or put it in a skillet on the stove over medium heat. You can also reheat in the oven at 250-300 degrees for about 20 minutes or until hot.
Hmmm…I think I’m hearing the dinner bell now and I’m starving just thinking about these sheet pan chicken burritos! Oh, did I mention that? You have 2 TOPS pans to wash, so cleaning up is a breeze! Fraction!
For the good stuff on these burritos, check out:
Prep time 10 minutes
Cook Time 30 minutes
marinate for 15 minutes
Total time 55 minutes
Serving Size 4
Calories 504 kcal
by Lil’ Luna
- 1/4 cup oil
- 3 tablespoons lime juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 4 cloves garlic chopped
- 1/2 teaspoon salt
- 1 large white onion sliced
- 3 cups sliced bell peppers (any combination of green, red, yellow, or orange will work)
- 1 pound boneless skinless chicken breast
- 8 tortillas corn or flour
- Toppings needed: avocado, gallo jam, lime, cheese, cilantro, sour cream, etc.
In a medium bowl, combine oil, lime juice, Worcestershire sauce and all seasonings. Stir to combine. Set aside ¼ cup of the marinade.
On a large skillet, spread peppers and onions in a single layer.
Pour ¼ cup marinade over peppers and onion and toss to coat.
Add the chicken breasts to the remaining marinade, place in a bowl, and marinate for 10 minutes.
Arrange the chicken with the peppers and onions on the pan.
Turn the broiler to low and cook for 15 minutes.
Flip the chicken over and cook for another 15 minutes.
When the chicken is cool enough to handle, slice.
Add chicken, peppers and onions to tortillas with desired toppings.