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    Home » Chicken » Sheet Pan Chicken Fajitas

    Published: Apr 19, 2021 · Modified: Apr 19, 2021 by Lisa Johnson

    Sheet Pan Chicken Fajitas

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    Strips of chicken, onion, red, orange and yellow bell peppers on a sheet pan with title graphic across the top.

    An easy sheet pan chicken fajitas dinner with seasoned chicken, bell peppers, onion, and spices. Serve with warm tortillas, in lettuce wraps or on top of rice for a delicious weeknight dinner. Top them with salsa, Mexican crema or sour cream, and avocado...and you have the perfect meal!

    Strips of chicken, onion, red, orange and yellow bell peppers on a sheet pan.

    It really doesn't get much easier that this, and the whole family will love them!

    What you will need:

    • Chicken breasts cut into 1/2-inch strips
    • Fresh Lime juice and zest - make sure you zest first, then juice
    • Cumin, paprika and chili powder for the seasoning
    • A large, white onion cut into thin strips
    • 3 bell peppers - I used orange, yellow, and red, but any color will work.
    • Olive oil
    • Fresh garlic cloves, minced
    • Toppings: avocado, guacamole, Mexican crema, sour cream, crumbled queso or cheese of your choice, and chopped cilantro
    Chicken strips, white onion, two limes, two garlic cloves, olive oil,  three bell peppers, two limes, cumin, paprika, and chili powder to make sheet pan chicken fajitas.

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    How to make sheet pan chicken fajitas

    Preheat oven to 400 degrees.

    Slice chicken breasts into 0.5-inch wide strips and place them on a baking sheet.

    Thinly slice the onions and add them to the chicken strips. 

    Onion half sliced into thin strips with a chefs knife.

    Core, seed, and slice the bell peppers into thin, uniform strips and add them to the baking sheet.

    Red-orange-and-yellow-bell-peppers-cut-into-strips-with-a-chefs-knife-on-a-white-cutting-board.

    Mix the olive oil, lime zest and juice, garlic, cumin, paprika, and chili powder together in a bowl.

    Chicken Fajitas marinade in a large glass bowl.

    Pour the marinade over the the chicken and vegetables.

    Fajita marinade poured over strips of chicken, onion, and bell peppers on a sheet pan.

    Toss to combine until thoroughly coated. Spread into an even layer trying to not overlap the chicken pieces.

    Strips of marinade covered chicken, onion, red, orange and yellow bell peppers on a sheet pan.

    Place in the oven and bake, tossing halfway through cooking time, until the chicken is cooked through (165 degrees in the center), and the vegetables are tender.

    Drizzle with lime juice and sprinkle with cilantro, toss to coat. Adjust seasonings if needed.

    Strips of chicken, onion, red, orange and yellow bell peppers on a sheet pan with bowls of guacamole and salsa, and flour tortillas in the upper left corner.

    Serve with heated tortillas and your favorite toppings like: guacamole, salsa, Mexican crema, sour cream, crumbled Queso or Cojito cheese.

    Chicken, onion, and bell pepper strips in flour tortillas with bowls of queso, salsa, and avocado in the background.

    Recipe Notes & Tips

    • Wrap tortillas tightly in foil and heat in a 400 degree oven for 10 minutes to warm them before serving, or...
    • Place tortillas oven an open flame or on a cast iron skillet to toast them before serving.
    • For Paleo: serve with Cassava Flour Tortillas. For Whole30 & Keto, serve over Cauliflower Rice or a green salad.

    Tools used to create this recipe:

    • Cutting Board
    • Chefs Knife
    • Glass Bowl
    • Sheet Pan
    • Spatula

    You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

    More delicious Mexican recipes:

    • Skillet Chicken Fajitas
    • Grilled Steak Fajitas
    • Chicken Fajita Quesadillas - my favorite way to eat leftover fajitas!
    • Mexican Arroz con Pollo - skillet chicken and rice
    • Instant Pot Spanish Rice - Stove-top Mexican Rice
    • Instant Pot Kahlua Flan for dessert

    You can wash all these delicious recipes down with a Classic Margarita, Frozen Peach Margaritas, or Paloma.

    If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

    Enjoy!!

    Strips of chicken, onion, red, orange and yellow bell peppers, and lime wedges with salsa in the upper right hand corner.

    Sheet Pan Chicken Fajitas

    An easy sheet pan chicken fajitas dinner with seasoned chicken, bell peppers, onion, and spices. Serve with warm tortillas, in lettuce wraps or on top of rice
    No ratings yet
    Print Rate
    Course: Main Course
    Cuisine: Mexican
    Keyword: one-pan chicken recipe
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4 Servings
    Calories: 358kcal
    Author: Lisa Johnson

    Equipment

    • Sheet Pan

    Ingredients

    • 1.5 pounds chicken breasts boneless, skinless cut into strips
    • 1 large white onion thinly sliced
    • 3 large bell peppers your choice of colors, thinly sliced
    • 2 tablespoons lime juice 2 to 3 limes finely grated for zest, then juiced
    • 3 tablespoons olive oil
    • 2 cloves garlic minced
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon paprika sweet or smoked
    • .25 cup chopped cilantro
    • 12 fajita size flour tortillas
    • Toppings: guacamole, salsa, sour cream, cheese  optional
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    Instructions

    • Preheat oven to 400 degrees.
    • Slice chicken breasts into 0.5-inch wide strips and place them on a baking sheet.
    • Thinly slice the onions and add them to the chicken strips. Core, seed, and slice the bell peppers into thin, uniform strips and add them to the baking sheet.
    • Mix the olive oil, lime zest and juice, garlic, cumin, paprika, and chili powder together in a bowl.
    • Pour the marinade over the the chicken and vegetables. Toss to combine until thoroughly coated. Spread into an even layer trying to not overlap the chicken pieces.
    • Place in the oven and bake, tossing halfway through cooking time, until the chicken is cooked through (165 degrees in the center), and the vegetables are tender.
    • Drizzle with lime juice and sprinkle with cilantro, toss to coat. Adjust seasonings if needed.
    • Serve with heated tortillas or rice and your favorite toppings like: guacamole, salsa, Mexican crema, sour cream, crumbled Queso or Cojito cheese.

    Notes

    • Wrap tortillas tightly in foil and heat in a 400 degree oven for 10 minutes to warm them before serving, or...
    • Place tortillas oven an open flame or on a cast iron skillet to toast them before serving.
    • For Paleo: serve with Cassava Flour Tortillas. For Whole30 & Keto, serve over Cauliflower Rice or a green salad.

    Nutrition

    Calories: 358kcal | Carbohydrates: 14g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 235mg | Potassium: 998mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4375IU | Vitamin C: 165mg | Calcium: 41mg | Iron: 2mg
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    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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