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a baking tray with sheep pan chicken fajitas, aka chicken breast slices, bell pepper slices, sliced onion, coriander, and tortillas

Sheet Pan Chicken Fajitas

  • Author: Rita
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 to 4 servings 1x
  • Category: Main
  • Method: Bake
  • Cuisine: Mexican
  • Diet: Gluten Free


This sheet pan chicken fajitas recipe is healthy and makes a fantastic weeknight meal. Serve with some tortillas or some rice.


  • 1 pound boneless skinless chicken breasts, cut into thin slices (450 g)
  • 2 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 3/4 tsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • black pepper to taste
  • 1 tbsp lime juice to garnish (optional)
  • 1 handful coriander, chopped (optional)


  1. Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment paper.
  2. Add all the ingredients (except the lime and coriander) into a mixing bowl and combine everything very well.
  3. Spread the chicken and vegetable mixture into a sheet pan.
  4. Place into the oven and bake for 25 minutes, or until the chicken is thoroughly cooked and the vegetables are crisp-tender. Garnish with coriander and lime juice. Serve immediately.


Use a large sheet pan: Ensure you have enough space to spread all the ingredients into a single layer, so they cook correctly and simultaneously.

Storage: You can store leftovers in the fridge in an airtight container for up to 4 days.

Recipe variations: If there is a particular ingredient or spice you dislike, feel free to omit or replace it with something you like.

Keywords: sheet pan fajitas, sheet pan chicken fajitas