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Sheet Pan Chicken Fajitas on sheet pan with tortillas in foil on white marble overhead view

Sheet Pan Chicken Fajitas

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5 from 6 reviews

  • Author: Aberdeen
  • Total Time: 25 minutes
  • Yield: Serves 3-4 1x


Easy, quick chicken fajitas recipe packed with flavor and no mess, done in just 25 minutes!


Units Scale
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 1 red bell pepper, seeds removed and thinly sliced
  • 1 green bell pepper, seeds removed and thinly sliced
  • 1 orange bell pepper, seeds removed and thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup olive oil
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons ancho chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chili pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground Mexican oregano
  • 1 tablespoon lime juice (about 1/2 lime)
  • Tortillas, cilantro, sour cream, and avocado for serving


  1. Preheat oven to 400°F. Mix all spices, including salt, in a small bowl.
  2. Toss chicken, veggies, oil, and spices together on a sheet pan. Spread out into an even layer.
  3. Bake for 20-25 minutes until veggies are soft and chicken is cooked through and reaches 165°F when temped. Drain any excess liquid.
  4. Drizzle lime juice over chicken and veggies. Serve in warm tortillas with fresh cilantro, avocado, and sour cream.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes