These One Pan Chicken Fajitas are a quick, healthy, and flavour-packed meal that’s perfect for busy weeknights. With minimal prep, one baking tray, and customisable toppings, they’re sure to become a family favourite.
This week’s recipe, One Pan Chicken Fajitas, is one of many fabulous recipes in this years incredible Healthy Meal Planning bundle (along with 28 of my own recipes). I made it for my family during the holidays and they just loved it so I thought I’d better share it. Thanks to Heather from Passion For Savings for agreeing to let me feature it. It’s super quick and easy to make, with just one pan to wash (always a bonus) and it’s really, really tasty. It can also be easily customised to suit your tastes and food goals.
Health benefits
Chicken is a great source of lean protein, while the capsicums and onions provide a boost of vitamins and antioxidants. The homemade fajita seasoning adds a smoky flavour without the additives found in store-bought mixes.
Ingredients
This healthy Mexican recipe uses boneless chicken breasts or thighs, capsicums, and red onion. To make the fajita seasoning, mix Mexican chilli powder, smoked paprika, onion and garlic powder, cayenne powder and ground cumin. Extra virgin olive oil brings everything together for a simple, satisfying bake that’s loaded with flavour.
How to make sheet pan chicken fajitas
Preheat your oven and start preparing the fajita seasoning by mixing all the spices together. Slice the chicken, capsicums, and onion into thin strips, then arrange them on a baking tray. Drizzle with olive oil and sprinkle over the seasoning blend. Toss everything well to coat evenly, then bake in the oven for 25 to 30 minutes, stirring halfway through to ensure even cooking.
Serving suggestions and how to store
Serve the One Pan Chicken Fajitas in lettuce wraps topped with cheddar, coriander, radish, and lime wedges. For added creaminess, pair them with guacamole, diced avocado or even sour cream. Leftovers can be stored in an airtight container in the refrigerator and reheated gently in a low oven until warmed through.
Vary this One Pan Chicken Fajitas to suit your needs
If you need an onion and garlic-free version, simply omit these ingredients as the other spices will still provide plenty of flavour. To make this dish vegetarian or vegan, replace the chicken with mushrooms and reduce the cooking time to 20 minutes. For extra protein, toss black beans in the reserved spice mix and add them to the tray during the final five minutes of cooking. For a low-carb option, serve the fajitas with cauliflower rice or in lettuce wraps. Add Mexican Salsa for a special twist or even Guacamole.
Ingredients
- 500 g boneless, skinless chicken breasts (I've also used thigh meat)
- 2 red capsicum/s
- 1 red onion/s -peeled
- 2 tbsp extra virgin olive oil -extra virgin
Fajita seasoning
- 2 tsp Mexican spice mix (my spice blend recipe here)
- 1 tsp sea salt
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp ground cumin
Method
- Pre-heat your oven to 350°F/180°C (fan-forced).
- Prepare fajita seasoning by mixing all of the spices together. Set aside
- Cut the chicken, onion and bell peppers into thin strips and place on a sheet pan or baking dish.
- Drizzle with olive oil.
- Sprinkle with homemade fajita seasoning.
- Toss with tongs or spatula to get everything evenly coated.
- Bake for about 25-30 minutes (stir halfway through).
Serve
- Serve in lettuce wraps with cheese and your favourite toppings!
- I've served it here with cheddar, coriander (cilantro) leaves, radish and fresh lime juice. But you can tailor this to suit your families needs and tastes.
- I love it with Guacomole or diced avocado too.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Store in an airtight container in the fridge.
Variations
Onion and garlic-free
You can omit them all, the other spices add loads of flavour.Vegetarian and vegan
Replace the chicken with 300g of brown or field mushrooms and reduce the cooking time to 20 minutes. Reserve 1 tsp of spice mix and toss through 1 drained and rinsed can of black beans. Add these to the baking tray 5 minutes before the vegetables are ready to warm them.I'd love to hear how you enjoy this simple, delicious meal. Let me know by posting a comment below.
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Erin Atkinson says
Loved this recipe! I roasted some pumpkin and put this in as well. Delicious!
Georgia Harding says
Perfect – so glad you enjoyed it Erin and thanks for the rating G x
Ruthie says
Such an easy delicious dinner. I’ll definitely be making this one again!
Thank you so much
Georgia Harding says
Fabulous Ruthie, thrilled you enjoyed it and thanks for the feedback (and 5*). Georgia x
Rebecca says
Delicious!! I cooked this on the BBQ and added some chopped tomatoes and sour cream. We were the envy of the neighbourhood as it cooked, it smelt so delicious! My fussy husband prefers this recipe over the store bought Mexican packs! A miracle!!
Thankyou!
Georgia Harding says
Perfect and how great to win your hubby over. Love your additions too! Thanks for your feedback, Georgia x
Sheridan says
This looks delicious! I can’t wait to try it. Just a quick question, is it quite spicy with the Mexican chilli powder? Just not sure if I should omit this as I’d like my 4 and 1 year olds to be able to enjoy these too. Thanks! 🙂
Georgia Harding says
Sheridan it has a little tiny bit of heat and the more you add, the hotter it becomes (but it’s still very mild). I gave my kids spices from a very young age, if ever they felt it was too hot, I’d just mix the meat in a little natural yoghurt. Hope that helps G x
Sheridan says
Thanks Georgia! That does help. We’ll see how it goes for tomorrow night’s dinner 🙂
Sheridan says
I just had to write again to say that the kids LOVED these!! So much so that they’ve requested them again next week! Thanks for a great recipe! 😀
Georgia Harding says
Yay – thanks so much Sheridan G x
Mel says
Very nice!
Georgia Harding says
Thanks Mel, G x
Larissa says
Amazing so easy and delicious too. Thankyou so much for another great recipe ?
Georgia Harding says
You’re very welcome Larissa, so glad you enjoyed it G x
Samantha says
Delicious!!! Topped it with some Avo
Georgia Harding says
Thanks Samantha, appreciate your feedback and the 5 ?s G x
Heather Humphries says
I have made this many times, but we had Mexican day at OSHC holiday program yesterday and I made this mix into enchiladas, the kids just adored them in a wholemeal wrap with a bit of pasata and cheese on top and mexican rice. We had the breakfast tortillas to start the day.
Georgia Harding says
Once again, how amazing are you Heather. Imagine if all school canteens and OSH centres fed their kids in care the way you do. I’m truly in awe of you ☺️?? Thanks for sharing what the kids are loving, I hope it inspires others to cook it for their families too G x
Megan Zigomanis says
Delicious flavour combinations and super easy to make and whack in the oven after a busy day! Quite versatile too…last time I served with rice and salad but does just as well with wraps.
Georgia Harding says
It’s a great one pan meal that’s for sure, thanks for the 5?s too G x
Nancy says
Thank you Georgia for another delicious recipe! Made this for dinner the other night with some homemade tortillas and it was easy to prepare and so tasty, all four of us enjoyed it. Bonus, there was just enough leftover for the kids lunchboxes the next day. ??
Georgia Harding says
So glad it was a hit Nancy, leftovers are always a bonus ?
Tanya Sholl says
So good! And so easy 🙂 Thankyou!
Georgia Harding says
So glad you loved it! Cheers for the 5 stars too Tanya G x
Kristy Miles says
Firm Family Fave – and nice and quick when you’ve forgotten a chicken takes 1 1/2 hours to roast ??
Georgia Harding says
Yep it is a great quick meal for sure Kristy, cheers for the 5 stars G x
Kristy Jansz says
I made this tonight as well as the Mexican spice Mix for dinner after having gone to the zoo all morning with a 2yr old & a 3M old. It was so quick, easy & delicious! Thoroughly enjoyed by all.
Well Nourished Team says
Delicious Kristy, so happy to hear you loved it ☺️