Meals · High Protein
Sheet Pan Chicken Fajitas (43g Protein)
These meal prep-friendly fajitas deliver 38 grams of protein and 516 calories per serving. Sliced chicken breast and colorful bell peppers roast together on a preheated sheet pan for charred, sizzling fajitas without the stovetop splatter, ready in 25 minutes for four with all the fixings.
Nutrition per serving
- Protein
- 43 g
- Calories
- 545
- Carbs
- 50 g
- Fat
- 18 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 1.25 lbs chicken breast — boneless, skinless, sliced into 1/2-inch strips
- 3 medium bell peppers — red, yellow, and green, sliced
- 1 large yellow onion — sliced
- 3 tbsp olive oil
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 2 whole lime — juiced, divided
- 8 medium flour tortillas — warmed
- 1 cup greek yogurt — plain, for crema
- 1/2 cup cheddar cheese — shredded
- 1/4 cup cilantro — chopped
- 1/2 cup salsa — for serving
Steps
- Position oven rack 6 inches from broiler. Place a large rimmed sheet pan in oven and preheat broiler to high for 10 minutes.
- Slice chicken breast into 1/2-inch strips against the grain. Slice peppers and onion into similar-sized strips.
- Make fajita seasoning: Combine chili powder, cumin, smoked paprika, garlic powder, and salt in a small bowl.
- In a large bowl, toss chicken with 2 tablespoons olive oil, half the fajita seasoning, and juice of 1 lime. In another bowl, toss peppers and onion with remaining oil and seasoning.
- Carefully remove hot sheet pan from oven. Working quickly, spread vegetables in a single layer on one half of the pan and chicken on the other. They should sizzle immediately.
- Broil 5-6 minutes until chicken is golden and vegetables are charred at edges. Flip chicken pieces and stir vegetables. Broil another 4-5 minutes until chicken reaches 165°F internal temperature.
- Make crema while fajitas cook: Stir together Greek yogurt, remaining lime juice, and a pinch of salt.
- Remove pan from oven. Squeeze remaining lime juice over everything.
- Warm tortillas in microwave (wrapped in damp paper towel, 30 seconds) or on a dry skillet.
- Serve chicken and peppers in warm tortillas with crema, cheese, cilantro, and salsa.
Why This Works
Chicken breast delivers 31g protein per 100g (USDA #171061). higher than any other common protein. The sheet pan broiler technique creates restaurant-quality fajitas without a plancha: preheating the pan for 10 minutes gets it screaming hot, so chicken and peppers sizzle and char on contact. The broiler's radiant heat browns the tops while the hot metal sears the bottoms. Slicing chicken into 1/2-inch strips ensures even cooking. Too thin and it dries out, too thick and the outside chars before the center reaches 165°F.
Meal Prep Strategy
These fajitas store beautifully for 4 days refrigerated. Store chicken and vegetables together in their juices. They reheat better when kept moist. Keep tortillas, crema, and fresh toppings separate. Reheat in a skillet over medium heat for 3-4 minutes to restore the char, or microwave covered for 90 seconds. The flavors actually improve overnight as the spices meld. For weekly meal prep, double the recipe and portion into 8 containers.
Make It Your Own
Swap chicken breast for chicken thighs (more fat, less likely to dry out during reheating). Use corn tortillas for a gluten-free option. They're more authentic anyway. Add sliced jalapeños to the vegetable mix for heat. For lower carbs, serve the fajita filling over rice, quinoa, or mixed greens instead of tortillas. The Greek yogurt crema adds 6g protein per serving. Substitute sour cream if you prefer, but you'll lose that protein boost.
Sources Research-Backed
Frequently Asked Questions
Can you freeze sheet pan chicken fajitas?
Yes, freeze cooked chicken and vegetables in airtight containers for up to 3 months. Note that bell peppers may soften slightly when thawed. Reheat directly from frozen in a 325°F oven for 15-20 minutes, or thaw overnight in the refrigerator first.
Why are my sheet pan fajitas soggy instead of charred?
Overcrowding is the main culprit. Use a large 18x13-inch sheet pan and spread ingredients in a single layer with space between pieces. If doubling the recipe, use two pans. Steam gets trapped when ingredients touch, preventing the caramelization that gives fajitas their signature char.
Can I make sheet pan fajitas without chicken?
Yes, substitute diced sweet potatoes, butternut squash, or portobello mushrooms for a vegetarian version. Cut vegetables into similar-sized pieces and roast at the same temperature. Add an extra 5 minutes cooking time for denser vegetables like sweet potatoes.
