Sheet pan chicken fajitas are the perfect weeknight dinner — everything roasts on one sheet, develops a lovely char, and gets tucked into warm tortillas with plenty of lime, cheese and guacamole.
They’re easy to prep ahead (I often marinate the chicken and peppers a day in advance), simple to assemble, and yield great leftovers. These sheet pan fajitas are even simpler than traditional fajitas because they require minimal hands-on time and only one baking sheet.
As we move into squash season — when many dinners trend buttery, pumpkin-spiced or sage-forward — it’s refreshing to serve something bright and citrusy. Tacos, fajitas and simple pastas are my go-tos when I want a break from rich, fall-forward flavors.
This totally makes up for that!
The recipe here is essentially the chicken adaptation of my lime sheet pan shrimp fajitas — an easy, lime-forward weeknight favorite. I also have a nacho-style sheet pan chicken that’s terrific for shredding and stuffing into tortillas, but these fajitas are the classic, straightforward favorite many people ask for.
To get the best texture and flavor, roast the peppers and onions first so they caramelize and develop a roasted edge. Push them to one side of the sheet, add the chicken, and return everything to the oven until the chicken reaches a safe temperature. This stepwise roasting solves the common sheet-pan problem of different ingredients needing different cook times.
My favorite toppings are a generous sprinkle of fresh cilantro and crumbled cotija cheese — cotija adds a bright, salty finish that pairs beautifully with the citrus marinade. I usually add avocado slices or a quick guacamole; the kids love it and it rounds the dish out. Finish with a drizzle of sour cream or a touch of mayo if you like extra creaminess, and a big squeeze of lime.
Serve with warm tortillas and plenty of chips on the side — and yes, a margarita if you’re so inclined.
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas
4
people
15 mins
35 mins
50 mins
Ingredients
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fresh lime zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 2 bell peppers (red, orange or yellow), sliced
- 1 sweet onion, sliced
- 1 pound chicken breasts, cut into 1-inch pieces
- 1/4 cup chopped fresh cilantro, plus more for serving
- lime wedges, for serving
- warm tortillas, for serving
- cotija cheese, for serving
- sour cream, for serving
Quick Guacamole
- 2 avocados
- 1 to 2 limes, juiced
- 2 tablespoons diced onion
- 1/4 cup chopped cilantro
- salt and pepper to taste
Instructions
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Note: you can marinate the peppers and chicken separately up to 24 hours ahead if desired.
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Preheat the oven to 425°F (220°C). Line a baking sheet with foil or spray lightly with nonstick spray.
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Whisk together the olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, pepper and minced garlic to make the marinade.
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Place the sliced peppers and onions on the prepared baking sheet. Pour half of the marinade over them and toss to coat. Roast for 15 to 20 minutes, tossing once or twice, until caramelized and slightly softened.
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While the vegetables roast, place the chicken pieces in a bowl and pour the remaining marinade over them. Let the chicken sit until the peppers are ready.
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When the peppers are done, push them to one side of the sheet. Arrange the chicken in a single layer on the empty side and roast for about 15 more minutes, or until an instant-read thermometer registers 165°F (74°C).
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Assemble fajitas: layer peppers and onions, add the roasted chicken, spritz with lime, and finish with crumbled cotija, sour cream, guacamole and fresh cilantro as desired.
Quick Guacamole
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Mash the avocado with lime juice, diced onion and chopped cilantro. Season with salt and pepper and taste-adjust as needed.
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This is a definite crowd-pleaser — bright, easy, and perfect for busy weeknights.