Sheet Pan Chicken Fajitas (in a Bowl!)

My sheet pan chicken fajitas are made with fajita veggies, seasoned chicken, and a dreamy homemade crema topping. Easy to make and perfect for meal prep, add this one-pan meal to your weekly meal rotation!

A Quick Look

• Recipe Name: Sheet Pan Chicken Fajita Bowls
• Ready In: 40 minutes
• Serves: 8 bowls
• Main Ingredients: chicken breasts, bell peppers, yellow onion, garlic, olive oil, chili powder, smoked paprika, cumin
• Why You'll Love It: My sheet pan chicken fajitas are made with fajita veggies, seasoned chicken, and a dreamy homemade crema topping. Easy to make and perfect for meal prep, add this one-pan meal to your weekly meal rotation!

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One of my favorite hacks for an easy weeknight meal is to make chicken fajitas in a sheet pan. This cuts out the frying-pan labor and gives you more time for what really matters (getting off your feet after a long day!). 

I’ve perfected my original One-Pan Baked Chicken Fajitas with a bold spice mix and a divine crema topping. Lean chicken breasts, sliced bell pepper, and yellow onion combine for a nutrient-dense main. 

Pico de gallo and this homemade guacamole recipe toppings make this dish positively crave-able, and honestly I think this easy pineapple mango salsa recipe would pair perfectly on top. Plus, this flavor-filled sheet pan dinner is made to be enjoyed in a rice bowl for easy serving, eating, and meal preparation. A triple threat, if you will. 

Want to make your own chicken fajita bowls? Grab a homemade peach margarita and follow along!

Ingredients needed for sheet pan chicken fajitas

Here’s a little bit on everything that goes into my chicken fajita bowls:

Sheet pan fajitas

• Chicken breasts: These fajitas have a lean protein base of 1.5 lb chicken breasts, sliced into strips. 
• Bell peppers: 3 bell peppers give these bowls a sweet crunch and nutritious boost. 
• Yellow onion: I use one thinly sliced yellow onion for flavor (a fajita staple!). 
• Olive oil: One of my favorite healthy fat sources, this recipe calls for 2 tablespoon olive oil.
• Fajita seasoning: While store-bought seasoning packages are great in a pinch, it’s easy to make your own. I create my fajita spice mix by combining 1.5 tablespoon chili powder, 1 tablespoon smoked paprika, 2 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon cayenne powder, ½ teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper.
• Rice: You’ll need two cups of uncooked rice to be the base of your fajita bowls.
• Toppings: Top your fajita bowls with fresh toppings like guacamole, pico de gallo, and cilantro. 

Crema topping

• Plain Greek yogurt: The base of this crema is ½ cup 4% plain Greek yogurt. This is a lighter option than a traditional heavy cream base. 
• Mayonnaise: For a little extra richness, I add 2 tablespoon of mayo to this crema. 
• Lime: The juice of 1 large lime adds a welcome acidity.
• Cilantro: To finish, I add ¼ cup chopped cilantro for a lovely brightness. 

How to make sheet pan chicken fajitas

To make sheet pan chicken fajitas, start by preheating your oven to 425F and spraying a baking sheet with nonstick cooking spray. 

Next, add 1.5 lb sliced chicken breasts, 3 sliced bell peppers, 1 sliced yellow onion, 2 cloves minced garlic, and 2 tablespoon olive oil to a large mixing bowl. Toss the ingredients until combined and coated in oil. 

In a separate small bowl, whisk together your fajita spices; this includes 1.5 tablespoon chili powder, 1 tablespoon smoked paprika, 2 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon cayenne powder, ½ teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper. Once combined, sprinkle over your fajita chicken and toss for an even coating. 

Add your seasoned ingredients to the prepared baking sheet and bake for 18-22 minutes. Once done, your chicken should have an internal temperature of 160F. 

While your fajitas are baking, prepare 2 cups of rice according to the package. 

In a large liquid measuring cup, combine your crema ingredients, including ½ cup 4% plain Greek yogurt, 2 tablespoon mayo, the juice of 1 large lime, 1 clove minced garlic, ½ teaspoon salt, ¼ teaspoon onion powder, and ¼ cup chopped cilantro.

Recipe tips for sheet pan chicken fajitas

Below are some common chicken fajita bowl questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve sheet pan chicken fajitas 

I serve these chicken fajitas bowl-style, with a bed of rice and bright toppings like guacamole and homemade crema. 

For a lighter option, you can enjoy these chicken fajita bowls with a salad base, or half-salad, half rice (the best of both worlds!). 

Feeling classic? Enjoy your chicken and fajita veggies on traditional corn tortillas. 

Fun toppings for chicken fajita bowls

One of the best parts of these sheet pan chicken fajitas is how customizable they are based on preference or what you have on hand. 

Beyond my recommended toppings, here are a few more fun ways to dress up your fajita bowls:

• Pickled jalapenos
• Salsa verde
• Charred corn
• Crushed tortilla chips
• Crumbled feta cheese
• Pickled red onions
• Shredded lettuce or cabbage
• Lime wedges 

Get creative with your toppings to keep this staple meal exciting, no matter how many times it graces your dinner table. 

Storing leftovers

To store leftover sheet pan chicken fajitas, allow your ingredients to cool completely. Transfer your chickens and veggies to an airtight container and store in the refrigerator for up to 3-4 days. 

Store your rice and crema in separate containers, assembling right before you eat. This will help keep everything tasting fresh and long-lasting in the fridge.