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+ servings
Chicken and veggies are cooked on a sheet pan together.
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.

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


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


  1. Preheat oven to 375 degrees.
  2. Pound chicken breasts to 1-inch and cut into ½-inch slices.
  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Nutrition Facts
Sheet Pan Chicken Fajitas Recipe
Amount Per Serving
Calories 296 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 841mg37%
Potassium 628mg18%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 8g9%
Protein 25g50%
Vitamin A 2360IU47%
Vitamin C 85.5mg104%
Calcium 25mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.