Chicken Fajita Sheet Pan Dinner

A healthy and delicious dinner made completely on one pan with no stirring! Full of chicken, potatoes, peppers and loads of fajita spices, it's the perfect quick one pot meal that requires no stirring or babysitting.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 206kcal
Author Ashley Fehr


  • 3 boneless, skinless chicken breasts cut into 1" pieces
  • 1.5 lb bag Little Potatoes Terrific Trio or other
  • 1 sweet bell pepper cut into 1" pieces
  • 1/2 a medium red onion cut into 1/2" pieces
  • 1/2 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp paprika
  • 1/2 tsp cumin
  • 2 tsp salt
  • 1/8 cup canola oil


  • Preheat oven to 375 degrees F.
  • Line a rimmed baking sheet with tin foil (if desired). To the baking sheet add all ingredients. Toss (your hands work best!) until the chicken, potatoes and peppers are well coated with oil and spices.
  • Bake for 30-35 minutes until potatoes are cooked through and chicken reaches an internal temperature of 165F.
  • See notes for optional additions for serving!


Optional: cheese, salsa or sour cream to serve if you desire!
*This sheet pan dinner is mildly spicy. If you like things quite spicy, feel free to add some cayenne or red chili pepper flakes for extra heat.


Calories: 206kcal | Carbohydrates: 22g | Protein: 14g | Fat: 6g | Cholesterol: 36mg | Sodium: 860mg | Potassium: 754mg | Fiber: 3g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 49mg | Calcium: 21mg | Iron: 1.4mg