These easy sheet pan chicken fajitas are a flavorful one-pan dinner that is perfect for busy weeknights. Everything cooks together on a single baking sheet, which means less cleanup, simple prep, and a meal that still feels fresh and satisfying.
Tender slices of chicken, bell peppers, onion, zucchini, and jalapeno are tossed in a homemade fajita seasoning with fresh lime juice and oil, then baked until the chicken is cooked through and the vegetables are tender. Serve these chicken fajitas with warm tortillas, rice, corn chips, salsa, refried beans, or your favorite taco toppings for an easy Mexican-inspired dinner the whole family can enjoy.
This recipe is also a great option for meal prep. The cooked fajita mixture stores well in the refrigerator and can be used throughout the week in rice bowls, tacos, salads, or lettuce wraps. Because the recipe is naturally gluten free and dairy free, it is easy to adapt for different serving styles and toppings.
If you enjoy simple sheet pan dinners, this chicken fajita recipe is a reliable choice to keep in your weeknight dinner rotation.
Ingredient Notes
This easy sheet pan chicken fajitas recipe uses simple grocery store ingredients and a quick homemade seasoning blend. The vegetables can be adjusted based on what you have on hand, but the combination below gives the fajitas great color, texture, and flavor.
- Chicken Breasts – Boneless skinless chicken breasts work well for this recipe. Slice them into ½-inch strips and cut against the grain so the pieces stay tender after baking. Packaged raw chicken tenders can also be used if you want to save prep time.
- Bell Peppers, Onion & Zucchini – This mix adds sweetness, color, and a fresh vegetable balance to the seasoned chicken. You can use any color bell peppers and swap the vegetables for your favorites if needed.
- Jalapeno – Jalapeno adds a little heat and fresh pepper flavor. If you prefer mild chicken fajitas, leave it out or reduce the amount.
- Homemade Fajita Seasoning – Lime juice, oil, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes create a simple marinade that seasons both the chicken and vegetables.
See the recipe card for the full ingredient list and quantities.
How to Make Sheet Pan Chicken Fajitas
These sheet pan fajitas are very simple to prepare. Most of the hands-on time is spent slicing the chicken and vegetables. A 30-minute marinade gives the chicken and vegetables more flavor, but if you are short on time, you can bake the fajitas right away.
STEP 1: Make the fajita seasoning marinade. In a small bowl, stir together the lime juice, oil, chili powder, cumin, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes until combined.
STEP 2: Add the sliced chicken, bell peppers, onion, zucchini, and jalapeno to a large mixing bowl. Pour the marinade over the chicken and vegetables, then toss well so everything is evenly coated.
STEP 3: Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 2 hours. Do not marinate longer than 2 hours, because the lime juice can begin to change the texture of the chicken.
STEP 4: Spread the chicken fajita mixture onto a large sheet pan in an even layer. Bake until the chicken reaches an internal temperature of 165°F and the vegetables are tender. Finish with fresh cilantro and serve with tortillas and toppings.
Expert Tip
If you prefer very soft vegetables, slice them thinly so they cook through in the same amount of time it takes for the chicken to reach 165°F on an instant-read thermometer.
Our Favorite Serving Suggestions
corn chips
refried black beans
gluten free tortillas
corn tortillas
Storage
Store leftover chicken fajitas in an airtight container in the refrigerator for up to 4 days. Reheat the chicken and vegetables to 165°F before serving. Leftovers are delicious in tortillas, over rice, with beans, or served as a quick fajita bowl.
More Mexican-inspired dinner recipes to try:
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Cilantro Lime Shrimp
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Dutch Oven Beef Barbacoa
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Fajita Stuffed Chicken Breasts
-
Quick and Easy Rotisserie Chicken Tacos
If you try this recipe, please leave a star rating and share how you liked it in the comments below.
Recipe
Sheet Pan Chicken Fajitas
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into ½-inch 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 tablespoons 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 chopped cilantro
- Tortillas, for serving
- Your favorite taco toppings
Instructions
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In a small bowl, mix the lime juice, oil, chili powder, cumin, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes.
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Place the chicken, bell peppers, onion, zucchini, and jalapeno in a large bowl.
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Pour the marinade over the chicken and vegetables. Toss until everything is evenly coated with the seasoning.
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Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
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Preheat the oven to 425°F.
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Spread the fajita mixture onto a large baking sheet in an even layer.
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Bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
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Remove from the oven, sprinkle with chopped cilantro, and serve with tortillas and your favorite toppings.
Notes
Storage: Store leftover fajitas in an airtight container in the refrigerator for up to 4 days.
Carbohydrates: 10g |
Protein: 38g |
Fat: 12g |
Saturated Fat: 2g |
Fiber: 3g |
Sugar: 5g |
Sodium: 831mg