Sheet Pan Chicken Fajitas

Isn’t it the greatest when you can toss a protein with some veggies on a baking sheet pan and have a meal ready in 20 minutes? I like preparing different variations for different weeknights to make things easy yet interesting. You can serve this sheet pan chicken fajitas with tortillas, a fresh tomato salad and sliced avocados.



  • 2 lb extra thin chicken cutlets
  • 2 peppers, thinly sliced
  • 1 onion, thinly sliced
  • 1 squash or zucchini, sliced and halved
  • 4 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 12 tsp chili powder
  • 34 tsp salt
  • 12 tsp garlic powder
  • 14 tsp ground black pepper
  • 18 tsp cayenne pepper
  • Pinch of red pepper flakes (optional)


Preheat oven to 400 degrees. Toss chicken, vegetables, oil and spices in a large bowl or ziplock bag until well mixed. Arrange on a baking sheet pan and roast for 20 minutes.

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