Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are an easy, healthy meal made with chicken breast or thighs, bell peppers, and onions, all roasted together on one pan. With minimal prep and just a quick bake, this lazy sheet pan meal is perfect for busy nights. Serve in warm tortillas with a squeeze of fresh lime for a flavorful, fuss-free dinner that’s ready in no time.

Course Main Course

Cuisine American, Tex-Mex

Keyword Sheet Pan Chicken Fajitas

Prep Time 10

Cook Time 20

Marinating time 4

Total Time 4 30

Servings fajitas

Calories 269kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring of ingredients.
Knife For slicing the bell peppers and chicken.
Cutting board For slicing the bell peppers, onion and chicken.
1 large resealable bag For coating ingredients with fajita seasoning.
Sheet Pan For baking the chicken fajita ingredients.

Ingredients

1-1/2 lbs. boneless, skinless chicken breasts or tenders or chicken thighs, cut into thin strips
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 yellow onion, thinly sliced or red onion
2 tbsps. avocado oil or peanut oil
1/4 cup fajita seasoning
cooking spray
juice of a lime (optional)
6 small corn tortillas or flour tortillas, warmed

Instructions

Add the chicken, bell peppers, onion, oil, and fajita seasoning to an airtight container or a resealable plastic bag. Mix until everything is well coated, then refrigerate for at least 4 hours or overnight.
1-1/2 lbs. boneless, skinless chicken breasts or tenders or chicken thighs, cut into thin strips, 1 red bell pepper, cut into thin strips, 1 yellow bell pepper, cut into thin strips, 1 yellow onion, thinly sliced, 2 tbsps. avocado oil, 1/4 cup fajita seasoning , 1 orange bell pepper, cut into thin strips
Preheat the oven to 425°F and lightly coat a rimmed baking sheet with cooking spray.
cooking spray
Spread the chicken and vegetables evenly on the prepared baking sheet. Bake for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Set the broiler to high (500°F) and broil the chicken and vegetables for 5–7 minutes, or until the vegetables start to char slightly.
Squeeze fresh lime juice over the fajitas and toss gently to combine.
juice of a lime (optional)
Serve on warm tortillas, if desired.
6 small corn tortillas

Video

Notes

Tortillas: Use my recipe for homemade corn tortillas to make your own.

For optimal outcomes when making these sheet pan chicken fajitas, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition