4.6 from 24 votes
Sheet Pan Chicken Fajitas Recipe
Oven-Baked Sheet Pan Chicken Fajitas are a quick and easy recipe for a healthy weeknight dinner. Chicken and veggies are seasoned with a Fajita marinade and baked together on one pan.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 296 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Mexican
Ingredients
Fajita Chicken
- 1 ½ pounds chicken breasts pounded to 1-inch thick and cut into ½-inch slices
- 2 Tbsp. fajita seasoning or taco seasoning
- 3 Tbsp. oil avocado or olive
- 1 Tbsp. soy sauce Tamari, or coconut liquid aminos
- 1 Tbsp. honey or pure maple syrup
- 1 lime juice
- 1 tsp. Worcestershire sauce
Fajita Vegetables
- 3 bell peppers thinly sliced
- 1 sweet onion thinly sliced
- 2 Tbsp. olive oil or avocado oil
- ½ tsp. salt to taste
- ¼ tsp. pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Pound chicken breasts to 1-inch and cut into ½-inch slices.
- In a large bowl whisk together the seasoning mix, 3 tablespoons oil, soy sauce, honey, lime juice, and Worcestershire sauce. Add the chicken and let marinate for at least 30 minutes or up to overnight.
- Line a large baking sheet with parchment paper, if desired. Place bell peppers, onion, 2 tablespoons olive oil, salt and pepper onto the pan. Toss to coat the vegetables and then spread them into a single layer.
- Once chicken has marinated, place it in the middle of the vegetables. Make sure to let any excess liquid drip off of the chicken before placing onto the sheet pan.
- Bake chicken fajitas in the oven for 20-25 minutes. During the last 5 minutes of cooking, set the oven temperature to a high broil and broil for 2-3 minutes.
- Serve chicken fajitas as tacos, on a salad, or in a burrito bowl and enjoy!
Cup of Yum
Notes
- To Prep-Ahead: Slice the veggies the day before and keep them in the fridge until you're ready to bake.
- To Store: If there are any leftovers, place them in an air-tight container and leave them in the refrigerator for up to 3 to 4 days.
- To Freeze: You can flash freeze the veggies and chicken separately on a pan for a few hours, then keep them tightly wrapped in the freezer for up to 4 months.
- To Reheat: Place chicken and veggies on a sheet pan in a 350℉ oven for 10 minutes until warmed through, or heat individual servings up in the microwave.
Nutrition Information
Calories
296kcal
(15%)
Carbohydrates
14g
(5%)
Protein
25g
(50%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Cholesterol
72mg
(24%)
Sodium
841mg
(35%)
Potassium
628mg
(18%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2360IU
(47%)
Vitamin C
85.5mg
(95%)
Calcium
25mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 296
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 841mg | 35% |
| Potassium | 628mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2360IU | 47% |
| Vitamin C | 85.5mg | 95% |
| Calcium | 25mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.