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Some chicken fajitas in a sheet pan with onions, bell peppers, cilantro and lime wedges.

Easy Sheet Pan Chicken Fajitas

  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6-8 1x


  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into thin strips
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 EACH red/yellow/orange bell pepper, cut into strips
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder/ancho chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped
  • Freshly squeezed lime juice


  1. Lightly grease a baking sheet with nonstick spray.
  2. Combine spice mix and add chicken, onions, garlic, bell peppers and olive oil along with the spice mix to a large mixing bowl. Toss to coat everything thoroughly.
  3. [Optional step]: Marinate the veggies and chicken in the fridge for 30 minutes.
  4. Move everything to the prepared sheet pan and spread it out evenly in a flat layer.
  5. Bake at 425°F for 25 minutes or until chicken strips are no longer pink.
  6. [Optional step]: Broil at 450°F for 2-3 minutes to get some char going.
  7. Top with fresh cilantro and lime juice.
  8. Dish and serve hot with tortillas and your favorite toppings/fixings.


Serve with:
– 12-16 (8 inch) flour/corn tortillas
– Sour cream
– Avocado slices/guacamole
– Salsa/pico de gallo,
– Mexican cheese blend/queso fresco/Monteray Jack cheese