Sheet Pan Chicken Fajitas
Fajita night has never been so easy or so flavorful. Marinade your veggies and chicken all in the same bag, dump them onto a sheet pan, and bake until the veggies are crisp and the chicken is tender!
Prep Time10 minutes mins
Cook Time30 minutes mins
Marinate Time30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dinner
Cuisine: Mexican
Servings: 4 Servings
Author: Cassy Joy Garcia
- 1½ pounds chicken tenders
- 1 yellow bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 purple onion thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon oregano
- Juice of 2 limes
- Charred corn tortillas for serving (optional)
- Guacamole for serving (optional)
- Cilantro for serving (optional)
- Fresh limes for serving (optional)
- Rice for serving (optional)
- Beans for serving (optional)
Add the chicken tenders, bell peppers, and onion to a gallon bag (we love these reusable bags), then add the olive oil, salt, pepper, and oregano to the bag. Seal the bag and massage it so that the chicken and veggies are all coated in marinade. Store in the refrigerator for 30 minutes (or up to 24 hours), until you’re ready to cook your sheet pan chicken fajitas.
Preheat the oven to 375°F.
Spread the marinated chicken and veggies out on a sheet pan, and once the oven is preheated, bake for 30 minutes.
Once it’s out of the oven, squeeze fresh lime juice over top the chicken fajita sheet pan.
Serve your sheet pan fajitas alongside charred corn tortillas, rice, beans, guacamole, cilantro, and fresh lime wedges. Enjoy!
Ingredient Modifications and Variations
- Use a different cut of chicken - we chose chicken tenders here, but chicken thighs or breasts cut into ½-inch-thick pieces would work great too!
- Use any color bell peppers - while this recipe calls for one yellow and one red bell pepper, know that any 2 bell peppers will work just as well here. Throw in a green bell pepper, or use 2 bell peppers of the same color. Whatever you have/whatever you can find will be just fine!
- Use any tortillas - we used charred corn tortillas here, but you can absolutely use ANY tortilla you love.
- Mix up the toppings and sides - we chose to top our chicken fajita tacos with guacamole and cilantro, but you can top yours with anything you love. Sour cream, shredded cheese, anything! On that same note, feel free to sub the rice and beans for your favorite Mexican sides.
Calories: 265kcal | Carbohydrates: 9.5g | Protein: 34.2g | Fat: 8.7g | Saturated Fat: 1g | Cholesterol: 82.4mg | Sodium: 1095.1mg | Fiber: 1.8g | Sugar: 2.8g