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+ servings
Chicken and veggies are cooked on a sheet pan together.
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4.73 from 11 votes

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
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 6 servings

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

  • 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!

Video

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.

Nutrition

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