These high protein sheet pan chicken fajitas are the fastest way to get a proper fajita dinner on the table: chicken, peppers and onions on one pan, 20 minutes in a hot oven, 46g of protein per serving. Everything cooks together, so there is almost nothing to wash up afterwards.
The trick is a hot oven and a single layer. When the chicken and peppers have room, the edges char the way fajitas should — piled up, they just steam. Slice the chicken strips the same thickness and they all finish at the same time. A squeeze of lime and a spoon of Greek yogurt at the end is all the sauce this needs.
Why you’ll love it
- 46g protein per serving, about 420 calories
- One pan, 30 minutes start to finish
- The peppers and onions char at the edges — proper fajita flavour
- Feeds 4, and the leftovers reheat well for lunch
Ingredients
- 500g boneless skinless chicken breast, sliced into strips
- 3 bell peppers (mixed colours), sliced
- 1 large red onion, sliced
- 2 tbsp olive oil
- 1 tbsp chilli powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- 4 large flour tortillas
- 1/2 cup plain Greek yogurt, to serve
- Fresh coriander and lime wedges, to serve
Equipment used
- A rimmed half sheet pan, for roasting everything at once
- A mixing bowl, for tossing the chicken and vegetables in the spices
- Tongs, for spreading everything in a single layer
- A sharp knife, for slicing the chicken and peppers evenly
Instructions
- Heat the oven to 220°C (425°F) and line a rimmed sheet pan with baking paper.
- Toss the chicken strips, peppers and onion with the olive oil, chilli powder, cumin, smoked paprika, garlic powder, oregano, salt and pepper.
- Spread everything in a single layer on the pan — crowded vegetables steam instead of charring.
- Roast for 18–20 minutes, until the chicken is cooked through and the peppers have charred edges.
- Squeeze the lime juice over the pan and toss everything together.
- Warm the tortillas, fill with the chicken and vegetables, add a spoon of Greek yogurt, coriander and a lime wedge.
Tips
- Cut the chicken strips the same thickness so they cook evenly.
- Don’t crowd the pan — use two pans if yours is small.
- The chicken is done at 74°C inside; a meat thermometer takes the guesswork out.
- Leftovers keep 3 days in the fridge; reheat in a hot pan, not the microwave, so the peppers stay crisp.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 |
| Protein | 46g |
| Carbohydrates | 30g |
| Fat | 15g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- High Protein Buffalo Chicken Lettuce Wraps
- High Protein Beef and Broccoli Stir Fry
- High Protein Chicken Meal Prep Bowls
FAQ
Can I use chicken thighs? Yes — they stay juicier and take the same time. Trim the fat first and the protein stays about the same.
Do I need the tortillas? No — serve the chicken and vegetables over rice or in lettuce cups and it is still a full meal, just a few grams less protein per serving.
Can I make it ahead? Slice and season everything the night before and keep it covered in the fridge; tip it onto the pan and roast when you get home.
High Protein Sheet Pan Chicken Fajitas
Equipment
- A rimmed half sheet pan for roasting everything at once
- A mixing bowl for tossing the chicken and vegetables in the spices
- Tongs for spreading everything in a single layer
- A sharp knife for slicing the chicken and peppers evenly
Ingredients
- 500 g boneless skinless chicken breast sliced into strips
- 3 bell peppers mixed colours, sliced
- 1 large red onion sliced
- 2 tbsp olive oil
- 1 tbsp chilli powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- 4 large flour tortillas
- 1/2 cup plain Greek yogurt to serve
- Fresh coriander and lime wedges to serve
Instructions
- Heat the oven to 220°C (425°F) and line a rimmed sheet pan with baking paper.
- Toss the chicken strips, peppers and onion with the olive oil, chilli powder, cumin, smoked paprika, garlic powder, oregano, salt and pepper.
- Spread everything in a single layer on the pan — crowded vegetables steam instead of charring.
- Roast for 18–20 minutes, until the chicken is cooked through and the peppers have charred edges.
- Squeeze the lime juice over the pan and toss everything together.
- Warm the tortillas, fill with the chicken and vegetables, add a spoon of Greek yogurt, coriander and a lime wedge.
Notes
Nordic Ware Half Sheet Pan
A rimmed half sheet pan that fits the chicken and vegetables in one layer, which is what makes the peppers char instead of steam.
OXO Good Grips 12-Inch Tongs
For spreading the chicken and peppers in a single layer and tossing them with the lime juice straight on the hot pan.
Mercer Culinary 8-Inch Chef’s Knife
Slices the chicken strips and peppers evenly, which is what keeps everything cooking at the same speed.
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