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sheet pan chicken fajitas with toppings
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5 from 9 votes

Sheet Pan Chicken Fajitas

All the flavor of chicken fajitas, made easily on one sheet pan!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken fajitas recipe, sheet pan dinner
Servings: 4 - 5 servings
Calories: 578kcal

Ingredients

CHICKEN FAJITAS

  • 1 1/2 lbs boneless skinless chicken breast sliced into thin strips
  • 1 large red bell pepper sliced into thin strips
  • 1 large yellow bell pepper sliced into thin strips
  • 1 large yellow onion sliced
  • 3 Tbsp vegetable oil divided
  • juice of 1 lime

FAJITA SEASONING

  • 1 Tbsp chili powder
  • 1/2 Tbsp paprika
  • 1 tsp light brown sugar
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/8 tsp cayenne pepper

GUACAMOLE

  • 3 medium avocados pitted
  • juice of 1 lime
  • 3 Tbsp minced fresh cilantro
  • 2 Tbsp minced red onion
  • pinch of salt

TOPPINGS/SIDES

  • sliced tomatoes
  • chopped lettuce
  • black beans drained and rinsed
  • cooked rice (cilantro lime rice is our fave)
  • tortillas corn or flour
  • lime wedges
  • sour cream
  • salsa (we love this 5 minute version)

Instructions

MAKE THE FAJITAS

  • Preheat oven to 400°F and set aside a rimmed sheet pan.
  • In a mixing bowl, add 2 1/2 Tbsp vegetable oil, lime juice, chili powder, paprika, sugar, onion powder, salt, garlic powder, cumin, oregano, cayenne. Whisk together and add chicken strips to the bowl and toss to combine. Cover and refrigerate while oven preheats.
  • Use tongs to add chicken to sheet pan. Add sliced onion and peppers to same mixing bowl with residual spice mixture, along with remaining 1/2 Tbsp vegetable oil and toss to combine. Add to sheet pan alongside chicken.
  • Bake for about 20 minutes, or until the chicken strips reach an internal temperature of 165 degrees Fahrenheit. If the peppers and onions aren’t cooked quite enough, remove the chicken from the pan and place the pan with the vegetables back in the oven for an additional 5-10 minutes until they are soft and a bit caramelized.

MAKE GUACAMOLE

  • Scoop out the flesh of the pitted avocados and add to a mixing bowl. Add lime juice and mash with a fork or potato masher.
  • Stir in cilantro, red onion and a pinch of salt. Taste and add more salt if needed.

Nutrition

Calories: 578kcal | Carbohydrates: 25g | Protein: 41g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 109mg | Sodium: 537mg | Potassium: 1659mg | Fiber: 13g | Sugar: 6g | Vitamin A: 2703IU | Vitamin C: 158mg | Calcium: 50mg | Iron: 3mg