Sheet Pan Chicken Fajitas For Two

What’s in Baked Chicken Fajitas?

One pan, a few ingredients, and 30 minutes. That’s all you need to make these sheet pan chicken fajitas! Tender chicken strips with bell peppers, tomatoes, onions, and more, all ready to be piled onto tortillas for an easy meal. Easy, baked, healthy, done!

Roma Tomatoes: Add freshness and acidity to the dish. Yellow Onion: Adds an earthy, sweet flavor. Bell Peppers: Add crunch and a delicious earthy flavor. Plain Greek Yogurt: My trick to making a skinny sheet pan fajitas dinner is replacing the sour cream with Greek Yogurt. Trust me when I say that you won’t taste the difference! Fajita Seasoning: Gives these fajitas their classic flavor. Fresh Cilantro: Adds a pop of color and freshness. Feel free to swap for parsley if you’re not a fan! Chicken: I used boneless, skinless chicken breast, but thighs will also work. Flour Tortillas: My favorite vessel for fajitas. For an even healthier option, try cassava or almond flour tortillas.

Pro Tip: I recommend warming up your tortillas, so just wrap a stack of them in foil and place them in the oven about 8 minutes before the rest of the meal is done.

Variations on Healthy Chicken Fajitas

There are many ways to change up this chicken to better suit your tastes. You could swap the chicken breasts for chicken thighs or even turkey. If you don’t love fajita seasoning, try using taco seasoning instead. The yellow onion can be swapped for a white, sweet, or red onion, and you can use any color or combination of colors of bell peppers! Try swapping the flour tortillas for corn or cassava flour tortillas, or skip the tortillas altogether and serve this chicken on top of pasta, salad, or Mexican rice!

How to Store and Reheat

Store leftover sheet pan chicken fajitas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.