Go Back

Sheet Pan Chicken Fajitas

Julie Domres
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4


  • 1 Red Pepper sliced
  • 1 Yellow Pepper sliced
  • 1 Green Pepper sliced
  • 1 Onion (red, white, yellow, whatever you have) sliced
  • 2 lbs Boneless, skinless chicken breasts
  • 1 Lime quartered
  • 4-5 tbsp Extra Virgin Olive Oil
  • 2 tbsp Soy Sauce

Fajita Seasoning

  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Sea Salt
  • 1/4 tsp Ground Pepper


  • Place the chicken breasts in a large ziplock bag and add 1 tbsp olive oil and 2 tbsp soy sauce.  Seal tight and shake to coat the chicken with the liquid.  Place in fridge to marinate for at least an hour.
  • Add all ingredients for the fajita seasoning into a small bowl and stir.  Set aside.
  • Preheat oven to 400 degrees.  Line a large cookie sheet with tinfoil and lightly coat with some olive oil or cooking spray.  NOTE:  Be sure your cookie sheet has sides or you will have a giant mess inside your oven! (Yes, we learned this lesson the hard way...genius chefs we are not)
  • Place your marinated chicken breasts in the center of the cookie sheet.  Place the onions and peppers around the chicken breasts.  FYI, no specific order here - mix them up, segregate them by type, make a pattern... whatever your personality type prefers! ;-)
  • Add the remaining olive oil to your fajita seasoning mix and stir.  Drizzle over chicken breasts and veggies, then squeeze the juice from two of the lime quarters.  Depending on your tastes, you can add a little extra salt and pepper as well.  
  • Bake in your oven for 30-35 minutes or until chicken is cooked through.
  • Remove from oven and slice chicken.  Serve with your choice of tortillas and toppings.  To keep it low-carb, we typically serve it over riced cauliflower in lieu of tortillas or rice, then top with black beans, shredded cheese, salsa, sour cream, lettuce, etc.