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chicken fajitas being served
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5 from 6 votes

Sheet Pan Chicken Fajitas

Easy sheet pan chicken fajitas dinner
Prep Time15 mins
Cook Time30 mins
Total Time2 hrs 45 mins
Course: Main Dish
Cuisine: Mexican
Servings: 4 servings
Calories: 519kcal



  • 2 pounds boneless/skinless chicken (thighs or breasts)
  • 12 ounces bell peppers (yellow, red, and green mixture)
  • 1 small onion
  • 1 small purple onion
  • 8 cloves garlic
  • 1 Roma tomato


  • cup lime juice
  • cup olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoon chili powder
  • 2 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano


  • Slice chicken into thin strips and add to a large glass bowl. Next, slice peppers, onions, tomato, and garlic. Mix the sliced vegetables with the chicken.
  • Juice enough fresh limes to equal ⅓ of a cup. Mix with the remaining marinade ingredients and whisk to combine. Pour the marinade over the chicken and massage the marinade into the chicken so that it's completely covered with the marinade.
  • Marinate the chicken fajitas for a minimum of two hours.
  • Preheat oven to 400 degrees F
  • Line a cookie sheet with foil then pour the chicken and vegetables into the tray, including the juices.
  • Cook in a pre-heated oven for 25 minutes, then broil for up to five minutes. Keep an eye on the pan, to make sure the fajitas don't burn.
  • Serve with warmed tortillas, sour cream, guacamole, shredded cheese, and salsa.


  • I juiced two limes to get ⅓ of a cup, however, it will depend on the size of the limes being juiced.
  • Lining the baking sheet with heavy foil makes cleaning a breeze!
  • If you prefer spice in your food, add some Serrano peppers in with the bell peppers before baking the chicken fajitas.


Serving: 1serving | Calories: 519kcal | Carbohydrates: 27g | Protein: 57g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 131mg | Sodium: 1354mg | Fiber: 7g | Sugar: 11g