Sheet Pan Chicken Fajitas Recipe
Oven-Baked Sheet Pan Chicken Fajitas are a quick and easy recipe for a healthy weeknight dinner. Chicken and veggies are seasoned with a Fajita marinade and baked together on one pan.
Ingredients
Fajita Chicken
- 1 ½ pounds chicken breasts pounded to 1-inch thick and cut into ½-inch slices
- 2 Tbsp. fajita seasoning or taco seasoning
- 3 Tbsp. oil avocado or olive
- 1 Tbsp. soy sauce Tamari, or coconut liquid aminos
- 1 Tbsp. honey or pure maple syrup
- 1 lime juice
- 1 tsp. Worcestershire sauce
Fajita Vegetables
- 3 bell peppers thinly sliced
- 1 sweet onion thinly sliced
- 2 Tbsp. olive oil or avocado oil
- ½ tsp. salt to taste
- ¼ tsp. pepper to taste
Instructions
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Preheat oven to 375 degrees.
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Pound chicken breasts to 1-inch and cut into ½-inch slices.
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In a large bowl whisk together the seasoning mix, 3 tablespoons oil, soy sauce, honey, lime juice, and Worcestershire sauce. Add the chicken and let marinate for at least 30 minutes or up to overnight.
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Line a large baking sheet with parchment paper, if desired. 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.
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Once chicken has marinated, place it in the middle of the vegetables. Make sure to let any excess liquid drip off of the chicken before placing onto the sheet pan.
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Bake chicken fajitas in the oven for 20-25 minutes. During the last 5 minutes of cooking, set the oven temperature to a high broil and broil for 2-3 minutes.
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Serve chicken fajitas as tacos, on a salad, or in a burrito bowl and enjoy!
Recipe Video
Recipe Notes
Meal Prep and Storage
- To Prep-Ahead: Slice the veggies the day before and keep them in the fridge until you're ready to bake.
- To Store: If there are any leftovers, place them in an air-tight container and leave them in the refrigerator for up to 3 to 4 days.
- To Freeze: You can flash freeze the veggies and chicken separately on a pan for a few hours, then keep them tightly wrapped in the freezer for up to 4 months.
- To Reheat: Place chicken and veggies on a sheet pan in a 350℉ oven for 10 minutes until warmed through, or heat individual servings up in the microwave.