Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas are a quick, one-pan meal with sliced chicken, bell peppers, and onions all tossed in avocado oil and the best fajita seasoning. Fresh cilantro and limes are added for that authentic Mexican dish everyone loves. We love sheet pan meals here! Try our Sheet Pan Shrimp Fajitas too!

Why You’ll Love This Recipe

Great for Meal Prep: These fajitas are perfect for batch cooking, allowing you to have healthy lunches or dinners ready to go for the week.

Effortless Cleanup: Using a single sheet pan means significantly fewer dishes to wash.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Chicken tenders: are strips of white meat that come from under the breastbone on either side of the chicken. I like Grass Roots Coop for my meat purchases.

Bell pepper: are a member of the nightshade family and are related to tomatoes. They can be green, red, yellow or orange eaten cooked or raw.

Vidalia onion: are a sweet onion with a mild flavor and higher sugar content.

Fresh cilantro: has a flavor that is often described as bright, herbaceous, and citrusy.

Lime: are a small, green citrus fruit know for its sour taste and high vitamin C content.

Avocado oil: is extracted from the pulp of the avocado. It is delicious and nutritious and easy to use.

Fajita seasoning: is a blend of spices, typically including cumin, chili powder, garlic powder, onion powder and paprika, which adds a warm, savory, and slightly smoky flavor to the dish. Try my easy recipe for fajita seasoning.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Instructions

Preheat oven to 375˚: and line a rimmed baking sheet with parchment paper.

In a bowl: mix the chicken tenders with 2 tablespoons of the oil and fajita spice.

In another bowl: mix the sliced peppers and sliced onions with remaining oil and salt and pepper.

On the pan spread: the peppers and onions out evenly.

Lay the chicken pieces: on top of the vegetables.

Bake 25 minutes: or until the chicken reads 165˚ on a meat thermometer.

Remove from oven: and squeeze the juice from one lime all over, add cilantro, and mix.

Garnish: with extra lime wedges before serving.

Enjoy!

Recipe Tips and Tricks

Slice the vegetables evenly: in size so they all cook up at the same time.

If the chicken tenders are large: I slice them in half to make them all about the same size.

Maximize Char: Use the broiler for the final 2-4 minutes to get that restaurant-style char on the veggies and chicken.

Recipe Variations

Veggies: Add sliced poblano peppers for heat, zucchini, mushrooms, or extra onions.

Protein: Substitute chicken tenders with chicken thighs for more tenderness, or use shrimp for a faster cooking alternative. See our Sheet Pan Shrimp Fajita recipe.

Storage Tips

You can store these sheet pan chicken fajitas in the fridge for 4 days when placed in an airtight glass container.

FAQ’s About Sheet Pan Chicken Fajitas

Are fajitas a good source of protein?

Yes, fajitas, especially those made with lean proteins like beef, chicken or shrimp are a good source of protein.

Are Sheet Pan Chicken Fajitas healthy?

Yes, sheet pan chicken fajitas can be a healthy and flavorful meal. It offers lean protein from the chicken and complex carbohydrates and fiber from the vegetables and tortillas.

What do I serve with it?

Fresh guacamole, salsa, sour cream, tortillas, or rice. Cauliflower rice is a great option to keep it low carb, Paleo and Whole30 friendly.