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Chicken fajitas on a large sheet pan served with chips and salsa.
5 from 2 votes

Sheet Pan Chicken Fajitas

Tender chicken, sliced vegetables and a little bit of spice come together in these easy weeknight sheet pan chicken fajitas. Taco night will never be the same!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 301 kcal

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

NOTE ON NUTRITION: The calories above reflect only the fajita ingredients and do not include tortillas or any toppings you may add. 
STORAGE: Store leftover fajitas in an airtight container in the refrigerator for up to 4 days.