Sheet Pan Chicken Fajitas are baked in the oven and ready to eat in under 45 minutes!  These oven-baked chicken fajitas make a great low-carb, gluten-free, dairy-free (and can easily be made Paleo!) weeknight dinner recipe the whole family will love!

Jump to Recipe | Print Recipe

Committing to Only Sheet Pan Chicken Fajitas

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.
• How incredibly simple it is to throw all of these chicken fajita ingredients onto a sheet pan and have dinner ready in under 45 minutes.
• I already eat at least one Mexican food dish every day, so this statement wouldn’t be too much of a stretch!

Are Fajitas 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 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.

Make Your Own Gluten-Free Taco Seasoning Mix

If you would like to make your own gluten-free taco seasoning mix you should check out my recipe here and use it for these sheet pan chicken fajitas.

I normally make a double or triple batch of this Paleo taco seasoning mix, store it in a jar or zip-top bag, and then use it in different recipes.

Is there a certain kind of sheet pan I should 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!)

How can I evolve this oven-baked sheet pan chicken fajita recipe?

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 these sheet pan chicken fajitas Paleo approved by using liquid coconut aminos instead of the soy sauce and leaving out the Worcestershire sauce.
• Enjoy this chicken fajita meat on tacos, on a salad, or in your favorite burrito bowl!

5 from 1 vote

Print

Oven-Baked Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are baked in the oven and ready to eat in under 45 minutes!  These oven-baked chicken fajitas make a great low-carb, gluten-free, dairy-free (and can easily be made Paleo!) weeknight dinner recipe the whole family will love!

Course Dinner, lunch, Main Course

Cuisine Mexican

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Calories 296 kcal

Author London

Ingredients

Fajita Chicken

• 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

Fajita Vegetables

• 3 bell peppers thinly sliced
• 1 sweet onion thinly sliced
• 2 Tbsp. olive oil or avocado oil
• ½ tsp. salt
• ¼ tsp. pepper

Instructions

1. Preheat oven to 375 degrees.
2. In a small bowl whisk together the taco seasoning mix, 3 tablespoons olive oil, soy sauce, honey, lime juice, and Worcestershire sauce.
3. Pound chicken breasts to 1-inch and cut into ½-inch slices.
4. Combine chicken and marinade in a 1-gallon zip-top bag and let marinate for at least 15 minutes.
5. Line a large baking sheet with aluminum foil or parchment paper. Place bell peppers, onion, 2 tablespoons olive oil, salt and pepper onto the pan. Toss to coat the vegetables and then spread them into a single layer.
6. 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.
7. 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.
8. Serve chicken fajitas as tacos, on a salad, or in a burrito bowl and enjoy!

Recipe Notes

*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.

Nutrition Facts

Oven-Baked Sheet Pan Chicken Fajitas

Amount Per Serving

Calories 296 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 2g 10%

Cholesterol 72mg 24%

Sodium 841mg 35%

Potassium 628mg 18%

Total Carbohydrates 14g 5%

Dietary Fiber 3g 12%

Sugars 8g

Protein 25g 50%

Vitamin A 47.2%

Vitamin C 103.6%

Calcium 2.5%

Iron 7.6%

* Percent Daily Values are based on a 2000 calorie diet.

Want more recipes like these Sheet Pan Chicken Fajitas?

Ground Turkey Taco Lettuce Wraps

Gluten-Free Taco Seasoning Recipe

Instant Pot Tacos al Pastor

Grilled Fajita Chicken Kabobs