Easy Meal Prep- Sheet Pan Fajitas!

Easy Meal Prep- Sheet Pan Fajitas!

Published on Wednesday, September 21, 2022 by Caitlin Riley

Back-to-School season is upon us! 

The hectic days of summer sports, camps, vacations, and “no-rules-summer-nights” are fading away just as the busy back-to-school season begins. 

For many of us, that means we need one thing: easy dinners! 

It doesn’t get much easier than a sheet pan dinner, and fajitas tend to be pretty family-friendly. Even if you have a few family members who don’t like the actual fajitas, you can often serve up all the sides and still have a pretty content family meal. (If you are interested in some helpful tips and suggestions on feeding your family, check out these articles, part 1 and part 2).

This recipe uses homemade taco seasoning, chicken thighs, and your standard fajita veggies (peppers and onions). You can also make these with steak, shrimp, or salmon and it would be equally delicious! This is a GERD-friendly recipe, high in protein, and full of Vitamin C. 

Adding toppings is a great opportunity for added nutrition.

I like to serve mine up with flour or corn tortillas, avocado, yogurt, and loads of lime juice. If you find that the spice blend is bothersome, you can leave out the garlic powder and adjust the other spices to your liking. If the spices are too overwhelming altogether, you can season with salt, pepper, olive oil, and lime juice – it will still be delicious and best of all, fast!

In addition to coming together and cooking quickly, I also love this recipe because there are almost zero cleanups. You’ll need a gallon-sized bag, measuring spoons, and a sheet pan. For even faster clean-up, line your sheet pan with parchment paper. That’s about it! 

[[ recipeID=recipe-9l7rwf6wi, title=Sheet Pan Fajitas ]]

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Sheet Pan Fajitas

Servings: 4 (1.5 cups of cooked fajitas per serving)


  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins




  • 1 large onion
  • 1 large red pepper
  • 1 large yellow pepper
  • 5 chicken thighs (skinless and boneless)
  • 3 Tb Olive oil
  • ¼ cup Lime juice
  • 1 Tb chili powder
  • 1 tsp cumin
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 2 Tb chopped parsley


  1. Preheat the oven to 425 F.
  2. Chop your onions and peppers into long strips. (You don’t want them to be too thin, or they will fall apart once cooked). Add to your gallon ziplock bag.
  3. Cut the chicken thighs into long strips and add to the ziplock bag.
  4. Mix up your spice blend and pour into the bag.
  5. Add lime juice and olive oil to the bag and seal it up.
  6. Mix the chicken and veggies with the spice blend, oil, and lime juice. Zip the bag and just squeeze and mix everything together until evenly coated. 
  7. Dump everything evenly onto the sheet pan and roast! 
  8. Cook at 425 F for 25 minutes or until chicken is cooked.
  9. Top with a squeeze of lime juice, chopped parsley and serve immediately!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 4 (1.5 cups of cooked fajitas per serving)

Amount Per Serving
Calories 240
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Sodium 720mg 30%
Total Carbohydrate 11g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 19g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Difficulty level: 3 

*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment)

Marinating Time: 5 minutes-2 hours

**toppings and tortillas are not included in the nutrient analysis