Cooked chicken Fajitas on platter.

Oven Baked Chicken Fajitas

Sheet Pan Chicken Fajitas - Tender chicken, bell peppers and onions seasoned with a homemade spice mix.
Course Lunch or Dinner
Cuisine TexMex
Keyword Chicken, Sheet Pan Meal
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 155.64kcal
Author Deb Clark
Cost $15


  • 2 chicken breasts boneless, skinless - slice into 1/2 inch strips
  • 1 green bell pepper
    seeds removed and thinly sliced
  • 1 red bell pepper seeds removed and thinly sliced
  • 1 yellow bell pepper seeds removed and thinly sliced
  • 1 yellow onion thinly sliced
  • 3 tbsp fajita seasoning homemade or use a packet, no judgment!
  • 2 tbsp olive oil
  • 1 lime
  • optional garnishes, lime, cilantro, salsa, sour cream, jalapenos, guacamole or avocado slices


  • Preheat the oven to 400 degrees - line the baking sheet with aluminum foil or parchment paper for easy cleanup.
  • Slice the chicken breast into thin 1/2 inch strips. 
  • Clean the peppers, remove the seeds and thinly slice, do the same with the onion.
  • Spread the chicken, peppers and onions evenly onto the pan, drizzle with olive oil and sprinkle with homemade fajitas mix.
  • Place in the preheated oven. Roast until the chicken is completely cooked 18-22 minutes, it will depend upon how crowded your pan is. 
  • Finish by squeezing with fresh lime when you remove it from the oven. Serve with tortillas and your toppings of choice!


Don't forget to line the sheetpan with parchment paper or tinfoil for easy clean-up!
Doll-up these fajitas with your favorite toppings!
  • lime
  • cilantro
  • salsa
  • sour cream
  • jalapenos
  • guacamole or avocado slices


Calories: 155.64kcal | Carbohydrates: 6.96g | Protein: 16.84g | Fat: 6.79g | Saturated Fat: 1.1g | Cholesterol: 48.21mg | Sodium: 191.07mg | Potassium: 435.49mg | Fiber: 1.79g | Sugar: 2.51g | Vitamin A: 873.89IU | Vitamin C: 83.74mg | Calcium: 15.83mg | Iron: 0.71mg