These easy Sheet Pan Chicken Fajitas are a one-pan meal you’ll fall in love with! Fresh veggies and juicy chicken are flavored with a smoky, spicy seasoning blend, roasted in the oven, then loaded into your favorite tortilla wrappings. They’re gluten-free, dairy-free, keto, low carb, keto and Whole30-friendly.
Updated June 2022
Spicy Baked Chicken Fajita Recipe
Once you try this foolproof recipe, you’ll never cook fajitas on the stovetop again! The way the oven roasts the peppers, onions and chicken into caramelized perfection is unbeatable. Busy weeknights become a breeze when this quick and easy one-pan dinner is on the menu.
The homemade spice blend is oh-so-flavorful, you don’t even have to let the chicken marinate for more than 15 minutes. But if you’d like, you can soak it in the fridge overnight to infuse each bite with an explosion of smoky, garlicky, earthy, spicy goodness. Whether you’re whipping up dinner on the spot or meal prepping for tomorrow, this Mexican-inspired dish is an absolute must-make!
What Are Fajitas?
Fajitas sound a lot like a type of taco, and that’s exactly what they are. They’re typically made with thinly sliced peppers and onions as well as some kind of meat. The fillings are seasoned and sautéed or grilled before they’re served alongside warm tortillas and a wide array of taco toppings.
Our version has all the charm of traditional fajitas with the added bonus of a simplified cooking method. It also caters to gluten-free, dairy-free, paleo, low-carb, keto and Whole30 diets! On top of that, it’s diabetic-friendly.
Ingredients You’ll Need
The following ingredients are easy to transform into classic chicken fajitas that comply with your dietary needs. Scroll down to the recipe card for specific amounts.
For the Fajita Marinade
- Chili Powder
- Cumin: This healthy spice is a wonderful flavor-enhancer for any kind of meat.
- Garlic Powder
- Smoked Paprika
- Salt & Pepper: Added to taste.
- Cayenne Pepper: If you’d like to keep your fajitas mildly spicy, feel free to leave this out.
For the Fillings
- Boneless Chicken Breasts: Cut into 1/4-inch strips.
- Bell Peppers: Sliced into thin strips.
- Red Onion: Thinly sliced.
- Extra Virgin Olive Oil
- Lime Juice: Freshly squeezed from 2 ripe limes.
- Fresh Cilantro: Chopped.
- Lime Wedges
- Avocado Slices
- Tortillas: We like these Almond Flour Tortillas to keep this recipe grain-free, low carb and paleo-friendly, but you can use jicama wraps to keep them Whole30 or any tortillas you like.
How to Make Sheet Pan Chicken Fajitas
If you’re marinating your meat in advance, you can either store it in the fridge or the freezer, depending on how long you’d like to wait before making your fajitas. Chicken can be frozen in a marinade for up to 2 months – just be sure to freeze it upon preparation and cook it within 24 hours of setting it in the fridge to thaw.
- Heat Oven & Grease Pan: Preheat the oven to 400°F and grease a large baking sheet. Mine was 18×13 inches. Use two if necessary.
- Prep Marinade: Add all of the spice blend ingredients to a small bowl or resealable jar. Whisk to combine or seal the jar and shake well. Reserve 1 1/2 teaspoons of the marinade for the vegetables.
- Marinate Chicken: Add the chicken to a large bowl or place in a large zip-top bag. Drizzle with 1 tablespoon of oil and lime juice. Add 5 teaspoons of the seasonings. Toss to coat well or seal the bag while pressing down. (if prepping this ahead of time, you can also marinate the chicken in the fridge overnight).
- Season Veggies: Spread the bell peppers and onions into an even layer on the baking sheet being careful not to overcrowd the pan. Drizzle with 1 1/2 tablespoons olive oil and season with the remaining seasonings. Use hands or tongs to toss and coat well.
- Add Chicken to Pan: Push the vegetables to the sides of the pan and add the chicken to the pan. Try not to overlap too much and keep everything in a single layer.
- Roast: Bake the chicken and veggies in the preheated oven for 17-22 minutes, flipping the chicken and tossing the vegetables halfway through. Remove the pan from the oven once the onions and peppers are tender and the chicken’s internal temperature registers at 165°F on your meat thermometer. If the veggies are ready before the meat, remove them first and continue to cook the chicken.
- Serve & Enjoy! Serve over cauliflower rice, in a salad or with warm tortillas with sliced avocado, fresh lime wedges, chopped cilantro or your favorite toppings.
Tips for Success
These simple tips and tricks will help you whip up the ultimate homemade fajitas.
- Line the Pan for Easier Cleanup: Feel free to line your baking sheet with parchment paper or aluminum foil instead of greasing it if desired. This makes cleanup an absolute breeze!
- Avoid Overcrowding: Using two pans is far better than crowding up a single one. In order for everything to get nicely roasted and caramelized, there must be little to no overlap of ingredients.
- Warm the Tortillas: We like to wrap our tortillas in aluminum foil and add them to the top rack of the oven during the last 5 minutes of roasting. We highly recommend you do the same!
- Plan Ahead: In addition to marinating the meat in advance, you can slice up the veggies and prepare the seasoning blend. Refrigerate the vegetables in an airtight storage bag and keep the spice blend in a well-sealed container.
Tasty Fajita Toppings to Try
Fajitas this easy allow you to go all out with the toppings. Here are some no-fail ideas!
- Fresh Tomato Salsa
- Whole30 Guacamole
- Pico de Gallo
- Shredded Cheese
- Sour Cream
- Pineapple Salsa
- Jalapeño Slices
- Shredded Lettuce
From refried beans to Roasted Potatoes, pretty much any side will complement your sheet pan chicken fajitas like a dream. Depending on the toppings you add, they can even be enjoyed as a complete meal on their own! But when you have the option of serving them with something as tempting as this Mexican Quinoa Salad, you’ll choose to include a side dish every time.
How to Store and Reheat Leftovers
If you expect to have leftovers, it’s best to only warm the number of tortillas you’ll need at that time. The cooled fajita fillings can be kept in an airtight container in the fridge for up to 4 days. Reheat them on a greased baking sheet at 350°F with foil covering them, adding a splash of oil so nothing dries out, until the meat and veggies are heated through. This should take about 15 minutes.
Can I Freeze These?
Roasted vegetables aren’t the same once they’ve been frozen and defrosted. For that reason, we advise against freezing your leftovers. However, if you’d like to freeze the chicken by itself, you can do so by following the method below.
Place the cooled chicken into a freezer-safe container or storage bag and freeze it for up to 3 months. Thaw it out in the fridge overnight before you reheat it.
More Easy Mexican-Style Meals
These easy Sheet Pan Chicken Fajitas are a one-pan meal you'll fall in love with! Fresh veggies and juicy chicken are flavored with a smoky, spicy seasoning blend, roasted in the oven, then loaded into your favorite tortilla wrappings. They're gluten-free, dairy-free, keto, low carb, keto and Whole30-friendly.
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2-1 teaspoon fine grain sea salt , to taste
- 1/4-1/2 teaspoon freshly ground black pepper , to taste
- 1/8 teaspoon cayenne pepper optional, or to taste
- 2 boneless skinless chicken breasts , cut into 1/4" strips
- 2-3 medium bell peppers , sliced into thin strips
- 1 red onion , sliced into thin strips
- 3 tbsp avocado oil or olive oil
- 2 tbsp fresh lime juice (about 1 medium lime) , divided
- chopped fresh cilantro
- lime wedges
- sliced avocado
- warm tortillas of choice , we like these Almond Flour Tortillas to keep this recipe grain-free, low carb and paleo-friendly, but you can use jicama wraps, lettuce wraps or coconut wraps for Whole30 or any tortillas you like.
Preheat oven to 400°F. Line a large baking sheet (use two if necessary) with parchment paper or grease with oil spray.
In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve about 1 teaspoon for the vegetables.
Add the chicken to a large bowl or place in a large zip-top bag. Drizzle with 1 tablespoon of oil and lime juice. Add 5 teaspoons of the seasonings. Toss to coat well or seal the bag while pressing down. (if prepping this ahead of time, you can also marinate the chicken in the fridge overnight)
Spread the bell peppers and onions into an even layer on the baking sheet being careful not to overcrowd the pan.
Drizzle with 1 1/2 tablespoons olive oil and season with the remaining seasonings. Use hands or tongs to toss and coat well.
- Push the vegetables to the sides of the pan and add the chicken to the pan. Try not to overlap too much and keep everything in a single layer.
Bake in the preheated oven for 17-22 minutes (flipping chicken and tossing vegetables halfway through) or until peppers are tender and chicken is cooked through and reaches 165°F. You can remove vegetables first if the chicken is not fully cooked yet.
Serve in warmed tortillas of choice or over cauliflower rice, jicama wraps, lettuce wraps in a salad along with sliced avocado and your favorite toppings.
- Nutrition information does not include toppings or tortillas.
- To Warm Tortillas: Wrap in aluminum foil and add to the top oven rack during the last 5 minutes of baking.
- To Store Extras: If you expect leftovers, only warm the number of tortillas you'll need at that time. Cooled fajita fillings can be kept in an airtight container in the fridge for up to 4 days.
- To Reheat: Reheat fillings on a greased baking sheet at 350°F with foil covering them, adding a splash of oil so nothing dries out, until the meat and veggies are heated through. This should take about 15 minutes.