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.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 6 servings
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
Preheat oven to 375 degrees.
Pound chicken breasts to 1-inch and cut into ½-inch slices.
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.
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.
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.
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.
Serve chicken fajitas as tacos, on a salad, or in a burrito bowl and enjoy!
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.
Calories: 296kcal | Carbohydrates: 14g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 841mg | Potassium: 628mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2360IU | Vitamin C: 85.5mg | Calcium: 25mg | Iron: 1.4mg