Baked Chicken Fajitas are cooked in the oven on a sheet pan for a quick, healthy, and easy weeknight dinner recipe the whole family will love! You can serve these oven fajitas on corn tortillas as tacos or in a lettuce wrap for a great low-carb, gluten-free, dairy-free, Paleo, and keto dinner meal idea.
Baked Chicken Fajitas and Veggies
If I were only allowed to have one dinner for the rest of my life, I think it just might be these sheet pan chicken fajitas!
Now I know that is a bold statement, but you need to understand a few things…
- I live in Texas and am slightly obsessed with all things concerning Mexican food – especially chicken tacos.
- How incredibly simple it is to throw all these ingredients onto a sheet pan and have dinner ready in under 45 minutes.
- A Mexican food dish is consumed almost daily in our household, so this statement isn’t too much of a stretch!
Oven-baked chicken fajitas are relatively easy to make. You will only need a few ingredients that your local grocery store will carry:
- Chicken – Opt for organic if possible for the most nutrition and best flavor.
- Fajita Marinade – Combine taco or fajita seasoning, gluten-free soy sauce, lime juice, Worcestershire sauce, and honey.
- Veggies – A red or sweet onion as well as a red, yellow, and green bell pepper.
- Olive Oil
- Salt and pepper
How to Make
Making baked fajitas is easy to make and only requires a few simple steps:
- Pound chicken breasts until they are 1-inch thick and thinly slice into strips.
- Whisk fajita marinade ingredients and combine with chicken in a gallon-sized ziplock bag.
- Marinade chicken in refrigerator for at least 15 minutes or up to overnight.
- Thinly slice veggies and toss with oil, salt and pepper.
- Place veggies and chicken on a sheet pan in a single layer.
- Bake fajitas and veggies in a 375 degree oven for 25-30 minutes.
- Broil for 2-3 minutes to get crispy texture.
- Serve in a corn tortilla.
Are They Gluten-free?
No, not all fajitas are gluten-free. Especially when you eat out at a restaurant!
Normally restaurants will add soy sauce which contains gluten in it.
Also, a lot of the taco and fajita seasoning packets at the grocery store will add wheat as one of the ingredients.
I know! It’s kind of crazy that we have to be so careful.
If you would like to make your own seasoning mix (it also doubles as a great fajita seasoning recipe!) you should check out the taco seasoning recipe here and use it for these sheet pan chicken fajitas.
I normally make a double or triple batch of this spice blend, store it in a glass jar, and then use it in any recipe that calls for taco seasoning or fajita seasoning packets.
Best Sheet Pan to Use
You can use whatever type of sheet pan you have, but just make sure it is big enough!
I really enjoy the baker’s half-sheet sized pans so you have plenty of room.
Also, I like to line my sheet pan with parchment paper. I find this does not stick as much as aluminum foil normally does. (Not to mention, it’s healthier for you!)
Baked Chicken Fajitas Variations
While these sheet pan chicken fajitas are already gluten-free, low carb, keto, and dairy-free, there are still a few ways you can change them up:
- Throw in a different kind of vegetable! Mushrooms, zucchini, and squash will work great also.
- Make this recipe Paleo approved by using liquid coconut aminos instead of the soy sauce and leaving out the Worcestershire sauce.
- Substitute agave nectar or maple syrup for the honey, or leave it out completely!
How to Serve
These oven-baked chicken fajitas are extremely versatile and can be served up in a number of ways. A few of my favorite ways to serve include:
- Corn tortillas – You can either toast them over an open gas flame or warm them up in a bit of coconut oil in a skillet.
- Cassava Flour Tortillas – If you want to take it an extra step, you can make your own homemade cassava flour tortillas for a grain-free alternative to flour or corn tortillas!
- Burrito Bowl – Top a bed of white or brown rice with these chicken fajitas and veggies with some slice avocado for a delightful burrito bowl recipe.
- Lettuce Wrap – Use Bibb or butter leaf lettuce to make this recipe low-carb and keto diet friendly.
- On a Plate – These oven fajitas are SO flavorful on their own you can just serve them as is!
Sides to Serve
While these baked chicken fajitas are already extremely tasty on their own, there are a few sides and Mexican dips you can serve them with to really help enhance their flavor.
Fajita Side Dishes:
- Mexican Street Corn Salad
- Easy Guacamole
- Homemade Salsa
- Blood Orange Margaritas (OK, not a side, but man do they go great with fajitas!!)
Baked Chicken Fajitas Recipe
Baked Chicken Fajitas are cooked in the oven on a sheet pan for a quick, healthy, and easy weeknight dinner recipe the whole family will love! You can serve these oven fajitas on corn tortillas or in a lettuce wrap for a great low-carb, gluten-free, dairy-free, Paleo, and keto dinner meal idea.
- 2 Tbsp. taco seasoning mix gluten-free
- 3 Tbsp. olive oil or avocado oil
- 1 Tbsp. soy sauce* gluten-free
- 1 Tbsp. honey** or maple syrup
- 1 lime juice
- 1 tsp. Worcestershire sauce gluten-free
- 1 ½ pounds chicken breasts pounded to 1-inch thick and cut into ½-inch slices
- 3 bell peppers thinly sliced
- 1 sweet onion thinly sliced
- 2 Tbsp. olive oil or avocado oil
- ½ tsp. salt
- ¼ tsp. pepper
- See this recipe in Healthy Meal Plan #1
Preheat oven to 375 degrees.
In a small bowl whisk together the taco seasoning mix, 3 tablespoons olive oil, soy sauce, honey, lime juice, and Worcestershire sauce.
Pound chicken breasts to 1-inch and cut into ½-inch slices.
Combine chicken and marinade in a 1-gallon zip-top bag and let marinate for at least 15 minutes.
Once chicken has marinated, place chicken in the middle of the vegetables. Make sure to let any excess liquid drip off of the chicken before placing onto the sheet pan.
Bake chicken fajitas in the oven for 25-30 minutes. During the last 5 minutes of cooking, set the oven temperature to a high broil and broil for 2-3 minutes.
Serve chicken fajitas as tacos, on a salad, or in a burrito bowl and enjoy!
- Use liquid coconut aminos and leave out the Worcestershire sauce for a Paleo-approved recipe.
- Leave out the honey for a lower carb ketogenic recipe.
- Nutritional information is calculated without tortillas, rice, or lettuce wraps.