Sheet Pan Chicken Fajitas are one of our favorite healthy dinners! These baked chicken fajitas are lighter in calories and fat but still packed with flavor. These healthy chicken fajitas are an easy sheet pan fajitas recipe that everyone will love. It’s the perfect dinner 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!
I usually go for 1 chicken breast per person!
You should slice the chicken into strips before cooking it. This will help it cook at the same rate as the vegetables in the oven!
If your chicken is tough, it is likely overbaked. I recommend cutting the chicken and vegetables into equal sizes so that they cook at the same rate. Check the temperature with an instant-read thermometer towards the end of cooking. It should read 165°F.
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.
How to Freeze
Freeze sheet pan chicken fajitas in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these healthy chicken fajitas with a side of cilantro lime rice, grilled veggies, healthy queso, and a skinny margarita.
Sheet Pan Chicken Fajitas Recipe (For Two!)
Ingredients
- ¾ cup diced roma tomatoes
- ½ yellow onion sliced
- 2 bell peppers any color, sliced
- ¼ cup plain Greek yogurt
- 1 ounce fajita seasoning store-bought or homemade
- 1 tablespoon minced fresh cilantro
- 2 boneless, skinless chicken breasts cut into strips
- 8 medium flour tortillas
- Optional Garnishes: queso fresco, cilantro, lime, and greek yogurt
Recommended Equipment
Instructions
- Preheat oven to 400°F. Grease a baking sheet with nonstick spray.
- Mix together the tomatoes, onion, and peppers and place on the baking sheet.¾ cup diced roma tomatoes, ½ yellow onion, 2 bell peppers
- In a small bowl, combine the yogurt, fajita seasoning, and chopped cilantro. Toss in the chicken and stir until fully coated.¼ cup plain Greek yogurt, 1 ounce fajita seasoning, 1 tablespoon minced fresh cilantro, 2 boneless, skinless chicken breasts
- Place the coated chicken into the baking dish with the vegetables. Bake uncovered for 20-25 minutes, until chicken is cooked fully and vegetables are fork tender.
- With about 8 minutes left, wrap the tortillas in foil and place in the oven to warm them. Very tasty!8 medium flour tortillas
- Serve with warmed tortillas, greek yogurt, cilantro, and Queso Fresco (optional).Optional Garnishes:
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
More Chicken Fajita Recipes We Love
- Classic Chicken Fajitas
- Crockpot Chicken Fajitas
- Queso Smothered Chicken Fajitas
- Chicken Fajita Soup
- Chicken Fajita Pasta
Made this tonight. It was easy and tasted great. It is also Weight Watchers points friendly which is fantastic!
We’re so glad to hear you loved this recipe, Maggie!
Do you have a written recipe for these? I’m wondering how much Greek yogurt you used, whether you squeezed lime juice on / how much, greased pan, etc. Thanks!
I would really like the original baked fajitas recipe and can’t find it. Also have you adapted it to the instant pot yet?
Hi! I no longer have the original recipe because it included items that are no longer for sale. This is an updated version with up to date info. I haven’t made it in an instant pot yet but love that idea!
This recipe is SO good ! TFS !
YAY! So glad you loved it!
It would be great if you could provide nutritional information about your recipes. Calories, fat, sugars, sodium etc.
Kate
This looks so tasty and I know it has “skinny” in the title so I want to make it. Is nutritional information available for this recipe? That would really help me out. Thanks!
I made these the other day and they were SO yummy. They were very easy as well (and I’m the queen of hating to cook). I’m wondering if you might have any suggestions on freezing ahead of time to make these even easier to make? I was thinking maybe just freezing the cut up chicken, peppers and onions all together, thawing out in fridge the night before and then the next day, tossing chicken in the yogurt/cilantro mix before tossing on baking sheet and cooking.
Hi Becky, these skinny chicken fajitas look absolutely stunning ! Craving for some now
What brand of Fajita Seasoning do you like. Some are too salty. This dish looks amazing. Want to try!
Thanks Carol! I have always used Old El Paso. Hope you love the recipe!!
How funny…I have something along these lines in the oven right NOW! I saw veggies that needed using up, and some chicken thighs, and I went to town! And I am laughing because your OLD CRUMMY PIX look like my current pix. It’s a process, isn’t it?
Your pictures are beautiful!! Yes it’s definitely a process. It’s crazy looking back how much we learn over time. Thanks for stopping by Dorothy!
Some recipes are just worthy of revisiting over and over again. I can see why this is one of them. Don’t you just love seeing how far your photographs have progressed? I know I do.
It’s so fun to look back. Isn’t it crazy how our tastes in photos change!!