These easy sheet pan chicken fajitas are one of our favorite recipes and I know you're going to love them too. It is a one pan dinner for busy nights that is packed with so much flavor. It's also great for meal prep served as a rice bowl or with a few tortillas.
Tender bits of a chicken and vegetables are marinated in a homemade fajita seasoning and fresh lime juice then baked all in one pan, which makes getting dinner on the table quick and easy without sacrificing taste. Add your favorite Mexican side dishes, some warm tortillas and your favorite fajita toppings for a taco night your whole family will enjoy!
If you love sheet pan dinners, you should also try my sheet pan chicken thighs or our favorite kielbasa sheet pan dinner.
Ingredient Notes
This easy dinner recipe uses a handful of simple ingredients that can be found in any grocery store. It is naturally gluten free and dairy free, so everyone can enjoy it!
- Chicken Breasts - I used boneless skinless chicken breast, cut into ½ inch wide slices. Make sure to cut the chicken slices against the grain to get tender chicken pieces. If you want to save time you can buy packaged raw chicken tenders from your grocery store.
- Bell Peppers, Onion & Zucchini - This is the veggie mix at our favorite Mexican restaurant, so we make it the same at home. Feel free to swap the vegetables for your favorites.
- Jalapeno - This adds a bit of spicy pepper flavor. If you don't like spicy dishes, you can omit it.
See recipe card for full ingredient list and quantities.
How to Make Sheet Pan Chicken Fajitas
These sheet pan fajitas are so simple to make. Most of the hands on time will be slicing the chicken and vegetables. I recommend a 30 minute marinade, however if you're pressed for time you can bake the fajitas right away.
STEP 1: Prepare the fajita seasoning mix by combining the lime juice, oil, chili powder, cumin, garlic powder, onion powder, salt, black pepper and red pepper flakes in a small bowl. Stir well.
STEP 2: Add the sliced chicken, sliced bell peppers, onion, zucchini and jalapeno to a large mixing bowl. Pour the spice blend over the meat and veggies and stir well.
STEP 3: Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for 30 minutes (or up to 2 hours). Do not marinate more than 2 hours or the lime juice will being to affect the texture the meat.
STEP 4: Spread the chicken fajitas onto a large sheet pan in an even layer. Now you're ready to bake!
Once the fajitas are baked, sprinkle the top with fresh cilantro and serve with your favorite toppings.
Expert Tip
If you like your vegetables soft, slice them very thin so they will cook through during the time it takes for the chicken to reach an internal temperature of 165F on an instant-read thermometer.
Our favorite serving suggestions
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Store leftover chicken fajitas in an airtight container in the refrigerator for up to 4 days. Reheat to 165F before serving.
More Mexican-inspired dinner recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Sheet Pan Chicken Fajitas
Ingredients
- 1 ½ pounds Boneless Skinless Chicken Breasts cut into ½" slices against the grain
- 2 Bell Peppers any color thinly sliced
- 1 small Onion thinly sliced
- 1 Zucchini thinly sliced into half moons
- 1 Jalapeno thinly sliced, optional
Homemade Fajita Seasoning & Marinade
- 2 Tablespoon Lime Juice
- 2 Tablespoons Oil
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes optional
For serving
- ¼ Cup Cilantro chopped
- Tortillas for serving
- Your Favorite Taco Toppings
Instructions
- Mix together the lime juice, chili powder, cumin, garlic powder, onion powder, salt, pepper, red pepper flakes, and oil in a small bowl.2 Tablespoon Lime Juice, 2 Tablespoons Oil, 1 Tablespoon Chili Powder, 1 teaspoon Cumin, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, 1 teaspoon Kosher Salt, ½ teaspoon Black Pepper, ¼ teaspoon Red Pepper Flakes
- Combine the chicken, bell pepper, onion, zucchini, and jalapeno in a large bowl.1 ½ pounds Boneless Skinless Chicken Breasts, 2 Bell Peppers, 1 small Onion, 1 Zucchini, 1 Jalapeno
- Pour the marinade over the meat and vegetables and mix well to coat everything with the seasoning.
- Cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes.
- Preheat the oven to 425 °F (218 °C).
- Spread the fajita mixture onto a large baking sheet in an even layer.
- Bake in the preheated oven for 15-20 minutes or until the chicken's internal temperature reaches 165 °F (74 °C) and the vegetables are tender.
- Remove from the oven and sprinkle with chopped cilantro.¼ Cup Cilantro
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Snice says
Super gemakkelijk te maken en zo heerlijk. Bedankt voor recept!!
Ik ben zo blij dat je van het recept hebt genoten.
Kayla says
This is such an easy meal to throw together and it turns out so tasty, with juicy flavorful chicken! Great recipe, thanks!
I'm so glad you enjoyed the recipe!