Sheet Pan Chicken Fajitas

These easy Sheet Pan Chicken Fajitas are loaded with juicy marinated chicken, tender bell peppers, and onions, all roasted together for a quick, flavorful dinner. Everything cooks on one pan for minimal cleanup and maximum fajita flavor—perfect for weeknights, meal prep, or feeding a crowd.

Course Dinner, Main Course

Cuisine Mexican, Mexican Inspired

Diet Gluten Free

Keyword Easy Fajitas Recipe, Healthy Chicken Fajitas,, One Pan Fajitas, Oven Baked Chicken Fajitas, Sheet Pan Chicken Fajitas

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 272kcal

Equipment

Large rimmed sheet pan
Parchment paper or foil
Mixing bowls or zip-top bag
Whisk
Sharp knife and cutting board
Tongs

Ingredients

Chicken & Vegetables

1½ –2 lb boneless skinless chicken breasts or thighs, sliced into strips
3 bell peppers any colors, thinly sliced
1 large red or yellow onion thinly sliced

Fajita Marinade

¼ cup olive oil
3 tablespoons fresh lime juice
2 tablespoons orange juice optional but recommended
3 cloves garlic minced
2 teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon onion powder
¼ –½ teaspoon cayenne pepper optional
1 tablespoon soy sauce or Worcestershire sauce

For Serving (Optional)

Warm flour or corn tortillas
Fresh cilantro
Lime wedges
Sour cream guacamole, or salsa

Instructions

Marinate the Chicken

In a large bowl or zip-top bag, whisk together all marinade ingredients.
Add sliced chicken and toss to coat evenly.
Marinate in the refrigerator for at least 30 minutes, or up to 8 hours.

Assemble the Sheet Pan

Preheat oven to 425°F (220°C).
Line a large sheet pan with parchment paper or foil.
Add sliced peppers and onions to the pan.
Add marinated chicken and pour any remaining marinade over the top.
Toss everything together and spread into an even layer.

Bake

Roast for 20–25 minutes, stirring once halfway through, until chicken is cooked through and veggies are tender.
Optional: Broil for 2–3 minutes at the end for extra char on the edges.

Serve

Serve hot with warm tortillas and your favorite toppings.
Finish with fresh lime juice and cilantro for extra flavor.

Notes

Chicken thighs stay extra juicy, but breasts work great too.
Don’t overcrowd the pan—use two pans if needed to avoid steaming.
Meal prep friendly: Stores well in the fridge for up to 4 days.
Low-carb option: Serve over cauliflower rice or in lettuce wraps.
Extra flavor: Add sliced jalapeños or a pinch of chipotle powder.

Nutrition