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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas
Healthy and easy sheet pan chicken fajita dinner that comes together in 30 minutes with bold and spicy Mexican flavors.
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 8


  • Large Sheet Pan


  • 2 lbs chicken breast sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 red onion sliced
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tsp salt


  • 2 tsp chili powder
  • 2 tsp cumin powder
  • 2 tsp paprika powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp oregano
  • 1/2 tsp ground black pepper


  • Preheat the oven to 400F (200C).
  • Combine the ingredients for seasoning in a small bowl.
  • In a large bowl, add the chicken and the seasoning. Toss to combine. Add the vegetables and mix. Mix in salt and olive oil and spread evenly on a large sheet pan. You can do this step on the sheet pan itself.
  • Bake in the oven for 20 minutes. If there's any water in the pan, discard it in the sink and return the sheet pan to the oven. Broil for 3 to 4 minutes to char the top of the chicken and veggies.
  • Serve with warmed tortillas or your choice of wrap with toppings: sliced avocadoes, shredded cheese, guacomole, sour cream, chopped cilantro etc.


Great as Meal Prep. Leftovers can be kept in the refrigerator in air-tight container for 3 to 4 days.
Warm leftovers in a skillet on the stove or reheat in the oven.


Serving: 113 gCalories: 203 kcalTotal Carbs: 6.6 gProtein: 25 gFat: 8.5 gSaturated Fat: 0.8 gSodium: 648 mgFiber: 1.6 gSugar: 3.3 gCalcium: 24 mgIron: 1 mg
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