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!
Key Takeaways: Sheet Pan Chicken Fajitas
- ✅ Recipe Name: Sheet Pan Chicken Fajita Bowls
- 🕒 Ready In: ~40 minutes
- 👪 Serves: 8
- 💪 Protein: High protein from lean chicken breast
- 🥣 Main Ingredients: Chicken breast, bell peppers, yellow onion, homemade fajita spices, rice, cilantro crema
- 📖 Dietary Info: Gluten-free, nut-free, meal prep friendly
- 📅 When to Serve: Weeknight dinners, meal prep Sundays, casual gatherings, or Taco Tuesday!
- ⭐ Why You'll Love It: Bold, smoky fajita flavors roasted on one pan and served over rice with a dreamy cilantro crema — easy enough for a weeknight, impressive enough for company.
SUMMARIZE & SAVE THIS CONTENT:
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 an elevated 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!
Why I Love This Recipe
- One pan, minimal cleanup. Everything roasts together on a single sheet pan, which means less time scrubbing dishes and more time enjoying dinner. Weeknight win.
- The homemade spice blend is a game-changer. Forget the store-bought packets — this custom mix of smoked paprika, cumin, chili powder, and a touch of cayenne delivers bold, layered flavor that tastes like way more effort than it actually is.
- That cilantro crema though. It's creamy, tangy, herby, and ties the whole bowl together. Greek yogurt keeps it lighter than a traditional crema, but you'd never know it.
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.
Prepare your chicken fajita bowls by layering rice, chicken and peppers, guacamole, and pico de gallo. Drizzle with homemade crema and top with extra cilantro before digging in!
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.
Check out these other Protein Packed Recipes
- Homemade Ground Chicken Nuggets
- Panko Crusted Dill Baked Salmon
- Buffalo Turkey Burgers
- Creamy Pesto Chicken Salad
- Vegetarian Chili Recipe
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Sheet Pan Chicken Fajita Bowls
Ingredients
Method
- Preheat oven to 425F and spray a baking sheet with nonstick spray.
- In a large bowl, add sliced chicken, sliced peppers, and sliced onion. Add in garlic and olive oil and toss to coat.
- In a small bowl, combine chili powder, smoked paprika, cumin, onion powder, garlic powder, cayenne, oregano, salt and pepper. Sprinkle on top of chicken mixture and toss to coat evenly.
- Pour chicken and pepper mixture on baking sheet and bake for 18-22 minutes or until chicken reads 160F.
- Prepare rice according to package.
- Mix together crema ingredients until all combined.
- Prepare bowls by layering rice, chicken and peppers, and toppings. Drizzle on crema mixture and top with extra cilantro.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Cheryl Hicks says
Made this for my family of five. Everyone loved it! The chicken was so tender and flavorful! The cilantro sauce was a nice, cool topper for a spicy meal. Everything came together quickly, too. Delicious!
Erin says
Hi Cheryl, so glad they were a big hit!!
Liz says
easy to make and very yummy!
Erin says
Hi Liz, so glad you loved it!
Maura says
Absolutely delicious! Perfect flavor, great sauce and comes together so easily.
Erin says
Hi Maura, so happy you loved it! 🙂
Emily says
This was soooo good. So easy and filled with flavor. Definitely adding to the rotation!
Erin says
Hi Emily, so happy you loved them!! 🙂
Courtney says
This was amazing!! The sauce is perfection!
Erin says
Hi Courtney, so glad you loved them! 🙂
Trudie Somberg says
Delicious and great for make-ahead lunches, my favorite!
Erin says
Hi Trudie, so happy you loved them!! 🙂
haley says
so easy, so quick and so so so delicious!!!!
Erin says
Hi Haley, so glad you loved them!!
Chelsea says
Had these tonight… SO yummy! Thank you!
Erin says
Hi Chelsea, so glad you loved them!!
Hannah Steffenino says
This recipe was so easy and SO good!! I can definitely see this in my future as a weekly rotation recipe. Thank you for sharing Erin! The sauce was top notch!
Erin says
Hi Hannah, so happy you loved them! 🙂
Katie says
Mexican food that I can make on a sheetpan?? Sign me up!! I love how easy these are to make & how customizable they are with different toppings.
Erin says
Hi Katie, so glad you loved them! 🙂
Murray says
SO easy and SO good! Definitely going to be on rotation is our house.
Erin says
Hi Murray, so happy you all loved them! 🙂
Kelly says
Adding this to our weekly rotation!! Delicious & easy! If you don’t have time or ingredients for the crema… the primal kitchen avocado lime dipping sauce was a great sub. Thanks Erin!
Erin says
Hi Kelly, so happy you loved it so much and great idea! 🙂
Olivia says
Loved how quick and easy this was! I chopped all the veggies in the morning and when i got home was easily able to throw everything on a sheet pan and bake!
Erin says
Hi Olivia, so happy you enjoyed it!! 🙂
Katie says
So delicious, packed with flavor! Also so easy to make. Going to add this to my weekly meal rotation!
Erin says
Hi Katie, so happy you loved it!! 🙂
Hannah Durnin says
Amazing! So easy to meal prep. Will be thinking about the cilantro crema for a while.
Erin says
Hi Hannah, so glad you loved them!!
Liz says
This is amazing! I omitted cayenne pepper because I did not have. Otherwise no notes! Super quick and easy but so flavorful especially with the crema. I ate as a bowl but my dad ate some leftovers with a tortilla like a traditional fajita. We will definitely be making again!
Erin says
Hi Liz, so happy you all enjoyed it!
Jen says
Can I use boneless, skinless chicken thighs instead ?
Erin says
Hi Jen, yep, that works. Let me know how yours comes out!
Jodi says
I made this for dinner tonight and it was a hit! It was such an easy meal to put together and was so flavorful! This recipe will be part of our regular rotation.
Erin says
Hi Jodi, so happy you loved it! 🙂
LH says
The raw chicken is ok to mix with veggies? I’m always weird about that! And ok to skip mayo or have a good substitute?
Erin says
Hi, yes, because it all cooks on the pan together and yes, you can skip the mayo if you want!
Chelsea says
Perfect weeknight or meal prep meal! The crema adds a lil something special and balances out the spices nicely. Loved it!
Erin says
Hi Chelsea, so happy you love it so much! 🙂