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Sheet Pan Chicken Fajitas

Course Main Course
Cuisine Mexican
Keyword chicken fajitas, sheet pan chicken fajitas


  • 1 lb chicken breasts boneless, skinless, cut into strips
  • 2 sweet peppers red, green, yellow or orange, seeds removed and cut into strips
  • 1 onion peeled and sliced
  • 6 – 8 soft tortillas slightly grilled or warmed in the microwave or wrapped in foil in the oven
  • 1 pkg fajita seasoning low sodium

  • 2 tbsp soy sauce low sodium
  • 2 tsp pepper
  • 2 tsp oil

  • 1 whole lime sliced

  • to taste – salt

  • garnishes – chopped avocado sour cream


  1. In a large bowl, combine the chicken strips, oil, soy sauce, pepper and fajita seasoning. Mix well so all the chicken is coated.

  2. Add the vegetables to the chicken and mix well. Squeeze a few lime segments over the mixture.

  3. Drop onto a parchment lined baking sheet. Try to not have any pieces overlapping each other.

  4. Roast in the oven for 20 – 25 minutes or until the chicken is cooked through and the vegetables are tender.

  5. Remove from the oven and assemble. Take one warmed tortilla and place some fajita mix, sour cream and chopped avocado over the top. Squeeze more lime over everything if desired. Fold and eat!