Lime wedges garnish sheet pan chicken fajitas on a counter alongside sprigs of cilantro, flour tortillas, and an avocado.

Are you craving a delicious and fuss-free meal that brings the vibrant flavors of Mexico right to your table? Look no further than sheet pan chicken fajitas! This mouthwatering dish is easy to prepare and offers a wholesome combination of tender chicken, colorful bell peppers, and zesty seasonings, all cooked to perfection on a single sheet pan.

Chicken fajitas cooked on a baking sheet with seasoned meat and veggies garnished with cilantro and lime.

Should I cut the chicken for fajitas before cooking?

Yes, cutting the chicken before cooking is essential to ensure it cooks evenly and absorbs all the flavorful spices. Slicing the chicken into thin strips will reduce the cooking time and create the perfect bite-sized pieces for your fajitas. You can savor the juicy and well-seasoned chicken with every mouthful.

What is the best way to cut chicken breasts for fajitas?

Cutting chicken breasts for fajitas is a breeze. Begin by placing the chicken breast on a clean cutting board and, using a sharp knife, slice it against the grain. Cutting against the grain ensures that the fibers are shorter, resulting in a more tender and less chewy chicken. Slice the chicken into strips about 1/2 inch wide for the ideal fajita experience.

Close view of the corner of a baking sheet with cooked chicken, peppers, and onions
Ingredients including chicken, red onion, and bell peppers all cut into strips.

What do I need to make this chicken fajita recipe?

Here’s a simple list of ingredients you’ll need to whip up some delightful sheet pan chicken fajitas:

  • Sliced raw chicken breast
  • Bell peppers
  • Red onion
  • Neutral cooking oil, such as avocado or grapeseed oil
  • Lime
  • Flour tortillas
  • Chili powder
  • Smoked paprika
  • Ground cumin
  • Garlic powder
  • Brown sugar
  • Onion powder
  • Salt

What if I don’t have chicken breasts?

Chicken thighs or a whole cut-up chicken will work as well. Cut whatever chicken you use into 1/2″ wide strips for even cooking.

Can I make this gluten-free?

Sure can! Just swap in corn tortillas for the flour, and you’re good to go. Everything else is already gluten-free.

How do I make sheet pan chicken fajitas?

Collage of five simple steps to make chicken fajitas on a sheet pan. A text overlay reads, "How to Make Sheet Pan Chicken Fajitas."
  1. Preheat the oven to 425°F and prepare a baking sheet. Mix the spices and salt to create a fajita seasoning.
  2. Toss the chicken and veggies with the oil, fajita seasoning, lime juice, and lime zest.
  3. Spread the seasoned chicken and vegetables on the sheet pan.
  4. Bake until the meat is cooked through. Then broil for 2-3 minutes to get some blackened, crispy spots on the chicken and vegetables.
  5. Serve with tortillas and your favorite fajita toppings.

Protip: Use your favorite toppings!

Some of our favorite fajita toppings include salsa, guacamole, sour cream, and fresh cilantro.

How do I store the leftovers?

Pack any leftover chicken and vegetables into an airtight container and refrigerate for up to three days.

There you have it! Sheet pan chicken fajitas—a quick, healthy, and delicious meal perfect for busy weeknights or casual gatherings. With its bold flavors and vibrant colors, this dish will surely become a family favorite. So, grab your sheet pan, slice up some chicken, and let your oven do the work while you savor the enticing aroma filling your kitchen. Enjoy your flavorful fiesta!

A lime wedge and a cilantro leaf garnish sheet pan fajita veggies and seasoned chicken.

Want more sheet pan dinners like this one?


Lime wedges garnish sheet pan chicken fajitas on a counter alongside sprigs of cilantro, flour tortillas, and an avocado.

Sheet Pan Chicken Fajitas

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

If you’re looking for a simple recipe that doesn’t require a lot of work or clean-up, these Sheet Pan Chicken Fajitas are delicious and ready in just 35 minutes.


For the Fajita Seasoning:

  • 1 tablespoon chili powder
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt

For the Fajitas:

  • 1 1/2 pounds chicken breast, cut into strips
  • 4 bell peppers, sliced
  • 1 red onion, sliced
  • 2 tablespoons oil 
  • 1 lime, juiced and zested
  • 8 small flour tortillas


  1. Preheat the oven to 425°F and grease or line a large baking sheet.
  2. Mix together the fajita seasoning ingredients in a small bowl and set aside.
  3. Place the chicken and vegetables in a large bowl and add the oil, seasoning, lime juice, and lime zest. Toss until everything is coated.
  4. Spread the chicken and vegetables in an even layer on the prepared baking sheet and bake for 20 minutes, until the chicken is cooked through to 165°F and the vegetables are soft.
  5. Turn the oven up to the broil setting and broil for 2-3 minutes.
  6. Warm the tortillas for a few seconds in the microwave, then serve with your favorite toppings!


  • Chicken thighs work great if you don’t have chicken breasts on hand.
  • We used a combination of red, yellow, and green bell peppers for more colorful fajitas!
  • Use corn tortillas to make this gluten-free.
  • You can also warm the tortillas in the oven by wrapping them in aluminum foil and placing them in the oven for the last 2-3 minutes of bake time.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 722Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 145mgSodium: 922mgCarbohydrates: 68gFiber: 6gSugar: 5gProtein: 63g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. Wow, that was great! No more standing in the kitchen watching the pan, just throw everything on a sheet – genius!
    In the meantime, I made guacamole and lime crema and chopped some lettuce and that was it! The kids loved it too, so I’m adding this to my rotation!
    Thanks for a great recipe!

    1. So glad you loved it, PJ—and it was a hit with the kids! That’s recipe gold in our books!! Thanks for coming back to tell us about it. We really appreciate it! =)