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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!
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
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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.
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 and your favorite toppings like: guacamole, salsa, Mexican crema, sour cream, crumbled Queso or Cojito cheese.
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:
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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!!
Sheet Pan Chicken Fajitas
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
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.
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.
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