Sheet Pan Chicken Fajitas - a quick, simple and tasty one pan meal with minimal clean-up is perfect for busy weeknights. Best of all, this easy 30 minute dish can be served over a bed of lettuce, cauliflower rice or with low carb tortillas for a keto-friendly version.

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas - an easy and delicious one pan dinner perfect for busy weeknights. Made in under 30 minutes with tender chicken, bell peppers with a homemade seasoning. Includes options for low carb, paleo, Whole30 and keto.
Course Main Course
Cuisine Mexican
Keyword chicken fajitas, easy chicken recipes, low carb, one pan dinners, sheet pan dinners
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 342 kcal
Author Kelly



  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 - 1 teaspoon sea salt or to taste
  • 1/4 - 1/2 teaspoon freshly ground black pepper or to taste
  • 1/8 teaspoon cayenne pepper optional, or to taste


  • 2 medium chicken breasts cut into 1/4" strips
  • 4 medium bell peppers thinly sliced into strips
  • 1 medium red onion thinly sliced into strips
  • 3 Tablespoons olive oil
  • 2 limes juiced, divided

For serving:

  • chopped fresh cilantro
  • lime wedges
  • sliced avocado
  • warm tortillas flour or corn

FOR LOW CARB: low carb tortillas or cauliflower rice, for serving

FOR MEAL PREP: lunch containers


  1. Preheat oven to 400 degrees and grease a large baking sheet (mine was 18 x 13 - use two if necessary). For easier cleanup, you can also line with parchment paper or foil.

  2. In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve 1 1/2 teaspoons for the vegetables.

  3. In a large zip-top bag, add the chicken and drizzle with 1 1/2 tablespoons olive oil and juice from 1 lime. Add 5 teaspoons of the seasonings. Seal bag and press down to allow the flavors to meld. (if prepping this ahead of time, you can also marinate the chicken in the fridge overnight)

  4. Slice bell peppers and onions into thin strips. Spread them in an even layer on the baking sheet (do not overcrowd - use two sheet pans if necessary). Drizzle with 1 1/2 tablespoons olive oil and season with remaining seasonings. Toss to coat well.

  5. 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.
  6. Bake in 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 chicken is not cooked yet).

  7. Serve with warm tortillas with sliced avocado and your favorite toppings.

    To bake tortillas: wrap in aluminum foil and add to the top rack of oven while the chicken is baking for about 5 minutes.

FOR LOW CARB: Serve in low carb tortillas, over salad or cauliflower rice.

FOR MEAL PREP: Divide into lunch containers over cauliflower rice and wrap tortillas separately.

Recipe Notes

Nutrition information does not include toppings or tortillas

Nutrition Facts
Sheet Pan Chicken Fajitas
Amount Per Serving (1 serving)
Calories 342 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Cholesterol 108mg36%
Sodium 221mg9%
Potassium 963mg28%
Carbohydrates 12g4%
Fiber 4g16%
Sugar 5g6%
Protein 37g74%
Vitamin A 4360IU87%
Vitamin C 163.8mg199%
Calcium 36mg4%
Iron 2mg11%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.