We’re back today with a delicious meal prep that won’t break the budget, Easy Sheet Pan Chicken Fajitas. This one is packed with protein, it can be used a variety of ways so you never get bored (think fajita bowls), and takes 10 minutes or less to make!

Start this one by taking out a large mixing bowl or big enough sealable bag that can fit all of your ingredients into it. If you plan to marinate this, a sealable bag would be the better choice here.

The first thing we’re going to add into whatever you’re using is 2 pounds of fat trimmed chicken cut up into strips. I’m using chicken breast but chicken thighs are just as good and they’re almost always cheaper.

If you’ve never tried chicken thighs before? The end result with using them is more tender. It’s almost impossible to “dry” them out like you can with chicken breast.

Add your chicken into your mixing bowl or sealable bag followed by your choice of chopped up chicken fajita vegetables. I went with an assortment of bell peppers. Green, yellow, red, orange, and half a red onion. I like mushrooms with this one too but I didn’t use them today.

Continue with 1 tablespoon of chili powder, 1 1/2 teaspoons of smoked paprika, 3/4 teaspoon of garlic powder, 3/4 teaspoon of onion powder, 1 teaspoon of oregano, 3/4 teaspoon ground cumin, 1 teaspoon of black pepper, and a little optional salt.

Chicken Fajita Substitutes

Pro tip if you want to make this step easier or don’t want to buy everything here? You could use 8 teaspoons of some low sodium taco or fajita seasoning mix. You can usually find these in a packet for around $1.00.

Another great substitute here is Tajín seasoning which is a Mexican spice mix consisting of lime, chili peppers, and salt. Although you won’t have all the same flavors as a taco or fajita seasoning mix, it’ll still have the fajita “feel” to it. I’d use around 3-4 teaspoons of this while keeping in mind that the total sodium in the recipe will increase significantly the more you use.

Remember that I always include the exact weight of every ingredient I use for every recipe in both US and metric conversions in the recipe card below.

Moving on, you’ll need 1 ounce of a low sodium soy sauce, 1 ounce of lime juice, and 2 tablespoons of some olive oil.

Give all of those a thorough mix, using your hands might make this step easier if you’re using a mixing bowl. If you added everything into a sealable bag you can simply seal it and move all the ingredients around until everything is combined.

This is the part where you can let everything marinate for a bit, around an hour is good. If you’re strapped for time, head straight into oven. Both ways will make these easy sheet pan chicken fajitas turn out great!

Baked Sheet Pan Chicken Fajitas

For the oven, take out an optionally lined baking sheet or oven safe dish. The size you use will be dependent on how much you want to meal prep. With the amounts listed here, a half sheet is perfect. You could choose to use a full baking sheet for a longer/bigger meal prep.

Coat your pan with a little cooking spray or olive oil and pour your chicken fajita mix onto it. Do your best to evenly distribute it across your pan then throw it in the oven on 400F/204C for around 40 minutes.

After 20-25 minutes I do my best to flip/mix everything around.

Chicken Fajita Tips

A couple tips for this one?

1. If you’re not eating it with tortillas you can eat it by itself or make chicken fajita bowls with rice, quinoa, and so on.
2. Sick of chicken? Use another protein source like shrimp or add shrimp with your chicken!
3. My preferred methods for reheating this one? Either a quick :30-:45 second zap in the microwave or the air fryer for 5-10 minutes.

Question for all of you, corn of flour tortillas? Drop it in the comments below!

Dessert time! How about a Chocolate Cheesecake with Cottage Cheese!?