Sheet-Pan Greek Veggie & Chicken Fajitas

If you’re craving a vibrant, flavorful dinner that’s both simple and satisfying, you’re going to love these Sheet-Pan Greek Veggie & Chicken Fajitas. This one-pan wonder combines tender, juicy chicken breast with colorful bell peppers and onions, all seasoned with a zesty blend of spices that bring a Mediterranean twist to the classic fajita. Best of all, it’s easy to prep, quick to cook, and perfect for busy weeknights when you want something wholesome without the hassle.

The Upside of Sheet-Pan Greek Veggie & Chicken Fajitas

There’s something incredibly satisfying about a meal that comes together on just one sheet pan. This recipe not only minimizes cleanup but also maximizes flavor by roasting the chicken and veggies together, allowing all those delicious juices and spices to mingle. The combination of bell peppers and onions provides a sweet crunch that pairs beautifully with the warm, tender chicken breast. Plus, the Greek-inspired seasoning gives these fajitas a unique, fresh lift that sets them apart from the usual Tex-Mex fare.

Whether you’re feeding a family or meal prepping for the week, this dish scales easily and reheats wonderfully. Serve it wrapped in whole wheat tortillas with a sprinkle of fresh cilantro and a squeeze of lime for a meal that feels both indulgent and nourishing.

Ingredient Breakdown

• 1 lb chicken breast, sliced: Lean and protein-packed, chicken breast is the perfect canvas for bold spices and quick roasting.
• 1 red bell pepper, sliced: Adds sweetness and vibrant color.
• 1 yellow bell pepper, sliced: Another layer of sweetness and brightness.
• 1 green bell pepper, sliced: Brings a slight earthiness and crunch.
• 1 medium onion, sliced: Caramelizes beautifully to add depth and savory notes.
• 3 tablespoons olive oil: Helps everything roast evenly while adding heart-healthy fats.
• 2 teaspoons chili powder: The backbone spice that gives the fajitas their familiar smoky warmth.
• 1 teaspoon cumin: Adds a nutty, earthy flavor that complements the chili powder.
• 1 teaspoon garlic powder: Boosts the umami and aroma.
• 1 teaspoon onion powder: Enhances the overall savoriness.
• Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
• Whole wheat tortillas, for serving: A wholesome, fiber-rich way to wrap all the tasty ingredients.
• Fresh cilantro, for garnish: Adds a pop of herbal brightness.
• Lime wedges, for serving: The perfect acidic counterpoint that brightens every bite.

Tools & Equipment Needed

• Sheet pan: A rimmed baking sheet large enough to spread the chicken and veggies in a single layer for even roasting.
• Mixing bowl: To toss the chicken and vegetables with the olive oil and spices.
• Sharp knife: For slicing the chicken, peppers, and onion.
• Cutting board: A clean, sturdy surface for prepping ingredients.
• Tongs or spatula: To turn and serve the fajitas easily.
• Oven: Set to 425°F for roasting everything to perfection.

How to Prepare Sheet-Pan Greek Veggie & Chicken Fajitas

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). While it warms up, slice the chicken breast into thin strips, about 1/2 inch wide. Slice the red, yellow, and green bell peppers into similar thin strips. Peel and slice the medium onion into thin half-moons.

Step 2: Season the Chicken and Veggies

In a large mixing bowl, combine the sliced chicken, bell peppers, and onion. Drizzle 3 tablespoons of olive oil over everything, then sprinkle on 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Toss everything until well coated and evenly seasoned.

Step 3: Arrange on the Sheet Pan

Spread the chicken and vegetable mixture out on a rimmed baking sheet in a single even layer. Avoid overcrowding so the ingredients roast rather than steam.

Step 4: Roast to Perfection

Place the sheet pan in the preheated oven and roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with edges starting to caramelize. Halfway through, use tongs to toss the mixture gently for even cooking.

Step 5: Serve and Garnish

Warm your whole wheat tortillas in the oven or on a skillet. Spoon the roasted chicken and veggies onto each tortilla, garnish with fresh cilantro, and finish with a squeeze of lime juice for that bright, zesty finish.

Better-for-You Options

• Swap whole wheat tortillas for low-carb or gluten-free wraps if preferred.
• Use skinless chicken thighs instead of breasts for more juiciness and flavor.
• Add extra veggies like zucchini or mushrooms for added fiber and nutrients.
• Serve with a dollop of Greek yogurt instead of sour cream for a protein boost.
• Use avocado slices or guacamole as a healthy fat topping.

What Not to Do

• Don’t overcrowd the sheet pan — it will steam the chicken and peppers instead of roasting them.
• Avoid cutting the chicken too thick; thin slices cook faster and stay tender.
• Do not skip tossing the ingredients halfway through roasting for even cooking.
• Don’t forget to season well; mild chicken needs plenty of spices to shine.

Storing, Freezing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through. You can also freeze the cooked chicken and veggies in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat as desired. Keep the tortillas separate until serving to maintain freshness.

Troubleshooting Q&A

Why is my chicken dry after roasting?

Chicken breast can dry out if overcooked or sliced too thin. To prevent this, keep the slices uniform and roast just until cooked through (internal temperature of 165°F). Tossing the mixture halfway through also helps to cook evenly without drying.

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breast for even cooking. Using frozen chicken can result in uneven cooking and safety issues. If you must use frozen, thaw completely before slicing and seasoning.

My peppers turned out soggy — what went wrong?

Overcrowding the pan or roasting at too low a temperature causes vegetables to steam rather than roast, resulting in sogginess. Spread the ingredients in a single layer and roast at a high temperature (425°F) for the best texture.

Can I make this recipe spicy?

Absolutely! Add a pinch of cayenne pepper or a few dashes of hot sauce to the spice mix for extra heat. Fresh sliced jalapeños also work well if you like it spicy.

Keep Cooking

• Love fajitas? Try this delicious Cheesy Chicken Fajita Casserole for a comforting twist.
• For more protein-packed chicken recipes, check out these easy Grilled Chicken Tenders.
• For simple vegetable sides, roasted Mediterranean veggies pair beautifully with this dish.
• Experiment with different spice blends like Moroccan or Cajun for new flavor profiles.

Ready, Set, Cook

Now that you have everything you need, it’s time to get cooking! This dish is as straightforward as it is flavorful, making it a fantastic weeknight meal or weekend family dinner. The combination of tender chicken, colorful veggies, and aromatic spices will make these Sheet-Pan Greek Veggie & Chicken Fajitas a staple in your meal rotation. Serve them up with warm tortillas, fresh cilantro, and a squeeze of lime to brighten every bite. Enjoy the simplicity and deliciousness of one-pan cooking at its finest!

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