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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!

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.

How to make sheet pan chicken fajitas

Preheat oven to 400°F (200°C).

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°F (200°C) 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:

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.

Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!

Enjoy!!