Vegan Chicken Fajitas (Easy Sheet Pan Dinner)

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When I’ve had a full day of work at the restaurant or tackling chores around the house, I need a minimal effort dinner that has a big flavor payoff. Sheet pan dinners are just the trick, especially during cooler months when I’m more inclined to use the oven. And these vegan chicken fajitas? They. Are. A life saver. Let me tell you why:

• They come together all on one sheet pan, saving dishes and cleanup time (especially if you line it with parchment paper!)
• They’re packed with protein, thanks to meaty plant-based chicken strips. You can always use store bought, but I’ve included a link to my homemade seitan recipe, too!
• The colorful veggies and fresh toppings make them a wholesome crowd pleaser. You can easily double or triple the recipe if you have a full house.

How To Make the Fajitas

The prep work for this dinner is front-loaded. You’ll need to spend a few minutes chopping the peppers and onions and any desired toppings, but once they’re all set, the rest of the time is completely hands-off!

1. Prep your vegetables. Cut the bell peppers into 1/2-inch thick slices and the onions into 1/2-inch half moons. It doesn’t need to be precise! Take this time to chop any garnishes as well, such as cilantro or limes.
2. Toss with oil and fajita seasonings. Place your vegetables on a sheet tray lined with parchment paper and toss them avocado oil and fajita seasonings. You can use whatever you like, but my favorite is a blend of chili powder, cumin, coriander, garlic powder, salt, and pepper.
3. Roast the vegetables. After 15–20 minutes, add the frozen chicken and toss everything together, and roast 15–20 more minutes.
4. Serve up with your favorite accompaniments. Tortillas are a must! I also like lime wedges, cilantro, limes, avocado, and vegan sour cream.

Chicken Substitutes For Fajitas

So you’re not into chicken, whether it’s animal-based or plant-based? No worries! There are lots of chicken substitutes you can use in fajitas. Here are some of my favorites:

• Tofu or tempeh: You can roast it on the sheet pan along with the peppers and onions, and it will take on the flavor of the spices nicely!
• Soy curls: This is a soy-based protein that requires rehydration before using. Soak it in some hot vegetable broth until it’s soft, then squeeze it out and pan-sear it in a hot cast iron skillet until nice and charred.
• Seitan: The meatiest of all plant-based proteins, seitan is a dense meat substitute made from vital wheat gluten. It does well sliced or crumbled into a chorizo or ground beef substitute.
• Beans: Simple and affordable, beans make a delicious and nutritious fajita filling. Use whole beans such as black or pinto beans, or choose a lard-free canned refried bean to save time!
• Mushrooms: While lower in protein than the above options, mushrooms offer a great texture in fajitas and can be roasted in the oven alongside the vegetables!

Serving Suggestions

Serve the chicken, peppers, and onions up in warm tortillas — you can use flour or corn, but I prefer flour here. For freshness, a squeeze of lime and chopped cilantro add a nice touch. And for decadence, pile on some vegan sour cream or avocado slices! For a more fleshed-out spread, you can also serve rice and black beans or refried beans.

Serve these fajitas with a refreshing cocktail or mocktail with lots of citrus, like a yummy margarita or fresh-squeezed limeade. For a Tex-Mex themed appetizer before the main event, try this zippy cowboy caviar.

Vegan Chicken Fajitas

After a long day working at the restaurant or tending to my garden, all I want is an easy dinner recipe that's hands-off. These sheet pan vegan chicken fajitas are just that. Most of the prep work is in the chopping — then just bake and you have a delicious, crowd-pleasing dinner!

5 from 1 vote

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Course Main Course

Cuisine Mexican

Servings 4

Equipment

• 1 sheet pan

Ingredients

  

For the fajitas

• 1 red onion (thinly sliced)
• 3 bell peppers (any color, thinly sliced)
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• sea salt and black pepper (to taste)
• 1 package frozen vegan chicken pieces (unbreaded, see note)

For serving (any combination of the following)

• tortillas
• lime wedges
• cilantro
• avocado
• vegan sour cream

Instructions

 

• Preheat the oven to 375 degrees F.
• Toss the onion, bell peppers, oil, and spices together on a sheet pan lined with parchment paper until everything is well coated.
• Roast for 20 minutes, then remove from the oven and add the frozen chicken pieces and toss well. Roast for an additional 20 minutes.
• Remove from oven and transfer to a platter. Serve hot, accompanied by tortillas, lime wedges, cilantro, avocado slices, vegan sour cream, and any of your other favorite fajita toppings.

Notes

Vegan chicken: If you can’t find store bought vegan chicken or prefer to make your own, use my recipe for seitain-based chicken.

Gluten free: To make these fajitas gluten free, use mushrooms, tofu, or tempeh instead of vegan chicken or seitan. You can toss them with the raw vegetables and onions and roast everything in the oven together! Serve over rice or with corn tortillas.