If you're looking for an easy weeknight dinner that checks all the boxes (minimal prep, one pan, bold flavor, and kid-approved), this Chicken Fajita Sheet Pan with Sweet Potatoes is about to become a regular in your rotation.
Classic chicken fajitas are always a hit, but adding sweet potatoes gives this dish extra flavor and balanced macros. They roast up beautifully, balance the smoky fajita spices, and turn this into a complete, nourishing meal. And the best part? Cleanup is a breeze because everything cooks in one pan!
Why You'll Love This Sheet Pan Dinner
- One pan, easy cleanup. Perfect for busy weeknights.
- Dairy-free and family-friendly. Great if you're avoiding gluten, too.
- Balanced and filling. Protein + veggies + complex carbs
- Great for meal prep. Leftovers reheat beautifully, perfect for packing in your thermos.
- Bold fajita flavor. But not spicy, so it's kid-friendly.
If you try this recipe and like it, you might also like my marinated lemon garlic chicken!
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Ingredients You'll Need
This recipe uses simple, healthy ingredients that you can find at any grocery store:
- boneless skinless chicken tenders (also labeled chicken breast tenderloins)
- sweet potatoes
- bell peppers and onion
- avocado oil (olive works too)
- fresh lime juice
- pantry spices like chili powder, cumin, smoked paprika, and garlic powder
(See the recipe card below for exact measurements)
How to Make This Chicken Fajita Sheet Pan
Step 1: Roast the sweet potatoes for ten minutes while you prep the chicken and vegetables.
Step 2: Toss the chicken and vegetables with the fajita seasoning until everything is evenly coated.
Step 3: Add the chicken and veggies to the sheetpan with the potatoes and roast.
Step 4: Top your cooked sheetpan meal with optional garnishes.
Important Note About The Sheet Pan
It's important to note that I'm using a big sheet pan here, not a standard-sized cookie sheet. If you only have standard-sized cookie sheets, you can cook the potatoes on one pan and the chicken and veggies on another.
Tips For The Best Sheet Pan Fajitas
- Cut matters - cut the potatoes into small cubes so they cook evenly with the chicken
- Don't overcrowd the pan - use a large sheet pan so everything roasts instead of steams
- Adjust spice for adults - The base seasoning is mild, but you can add hot sauce at the table for adults who like it spicy
- Broil for extra color: A quick 2-3 minutes under the broiler will caramelize the veggies a little bit, if you like it more browned
Serving Ideas
These fajitas are incredibly versatile. Try them with these suggestions:
- Wrapped in warm tortillas
- Served as a fajita bowl
- Tucked into lettuce wraps for a lower-carb option
- Over some rice, quinoa, or beans
- Topped with avocado, cilantro, dairy-free sour cream, or a drizzle of ranch.
- Alongside tomato avocado salad
Make-Ahead & Storage Tips
- Make it for meal prep: Store leftovers in an airtight container for up to 4 days.
- To reheat: Warm it in a skillet on the stove, in the oven at 300°F for 5-10 minutes, or in the microwave until heated through.
- Prep ahead: Chop the veggies and mix the seasoning the night before to save time.
FAQ
Yes! Boneless skinless thighs work great and stay extra juicy.
Yes, just be sure to confirm that your spices are gluten-free. You'll also want to serve them with gluten-free tortillas if you're using them.
Absolutely. Feel free to add in a pinch of Chipotle chili powder or crushed red pepper flakes, or serve with a drizzle of hot sauce to taste.
More Easy Dairy-Free Dinners You'll Love
Here are some more easy dinner recipes:
Chicken Fajita Sheetpan With Sweet Potatoes
Equipment
- Big sheet pan this is extra large, 21" x 15"
Ingredients
- 1 ½ lbs boneless skinless chicken tenders
- 2 medium sweet potatoes peeled and cut into small cubes
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 small onion sliced thin
- 2 tablespoon avocado oil olive oil works, too
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoon freshly squeezed lime juice 1 large lime
For the fajita seasoning
- 1 tablespoon chili powder
- 1 tsp ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ tsp onion powder
- ¼ tsp oregano
- ½ teaspoon salt
- a few grinds of fresh pepper
Optional Toppings
- sliced avocado or guacamole
- fresh cilantro
- lime wedges
- tortillas for wrapping
- drizzle of cilantro lime dressing
Instructions
- Preheat your oven to 425°F.
Par-roast the sweet potatoes
- Toss the sweet potatoes with 1 tablespoon oil, salt, and pepper.
- Spread the potatoes out in a single layer on your sheetpan and roast for 10 minutes.
Mix the fajita seasoning
- In a large bowl, whisk together all of the ingredients for your seasoning.
Add the chicken and veggies
- Add your chicken, pepper, and onion into the bowl with the fajita seasoning. Drizzle with the remaining 1 tablespoon of avocado oil and squeeze in the lime. Toss everything together until the chicken and veggies are evenly coated with the seasoning.
- After the potatoes have cooked for 10 minutes, pull the sheetpan from the oven. Gently push the potatoes to one side of the pan, and spread the chicken and veggies out evenly across the other side of the pan.
Continue Roasting
- Roast everything together for 20-25 minutes, until the chicken is cooked through (internal temp should be 165°F), and the veggies have caramelized a bit. Stir everything halfway through the cook time.
Serving Your Fajita Sheetpan
- In my house, the men like to put the chicken and veggies into a tortilla and top with fresh avocado and cilantro, then have the potatoes on the side. I'm watching my macros, so I skip the tortilla and serve mine in a bowl with avocado, cilantro, and some fresh lime slices.
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