Sheet pan dinners feel like a gift—and these sheet pan chicken fajitas are no exception. Bright, bold flavors—slightly spicy, tangy, a touch sweet and savory—combine with colorful peppers and onions for an easy, crowd-pleasing meal. This recipe is simple to prepare and perfect for weeknights or casual gatherings.
SHEET PAN MEAL PREP
Prep the peppers & onions
Use a mix of green, red, orange, or yellow peppers for color and flavor. Preheat the broiler to high. Peel and halve a large onion, then slice into thin half-circle strips. Trim and core about two large peppers and slice them into thin strips; you can mix colors as you like.
How to make the marinade — the star of the show
The marinade brings everything together. Combine fresh lime juice, red wine vinegar, olive oil, minced garlic, brown sugar, chili powder, cumin, ground ginger, salt and pepper. This balance of acid, sweetness, and warm spices creates a lively, flavorful base for the chicken and vegetables.
Whisk the marinade ingredients together in a medium bowl and set aside.
Time for the chicken
Slice boneless, skinless chicken breasts into long, thin strips. Partially frozen chicken can be easier to slice; use a sharp heavy knife for best results. Line a sheet pan with foil and lightly spray with cooking oil for easy cleanup.
Dip the sliced onions into the marinade, shake off any excess, and spread them evenly on the prepared baking sheet. Place the chicken into the remaining marinade.
Broil onions and peppers
Arrange the sliced peppers over the marinated onions on the baking sheet. Broil on high for about 10 minutes, until the vegetables begin to char and develop roasted flavor. Remove the pan from the oven when the edges show light browning.
Add chicken
Place the marinated chicken strips on top of the onions and peppers and drizzle any remaining marinade over everything. Season with additional salt and pepper to taste.
How long to cook the chicken
Broil the chicken and vegetables on high for another 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. Times may vary slightly depending on your broiler and the thickness of the chicken strips. Remove from the oven and serve immediately.
Optional toppings and serving
Warm flour tortillas and serve the chicken and vegetables family-style so everyone can assemble their own fajitas. Suggested toppings include salsa, sour cream, shredded cheddar or Jack cheese, guacamole, chopped cilantro and lime wedges. Encourage guests to squeeze fresh lime over their fajitas right before eating to brighten the flavors.
This sheet pan chicken fajita recipe is a favorite for its simplicity and flavor. It’s great for Cinco de Mayo or any night you want a festive, easy meal.
Enjoy!
Dianna
Ingredients
- 1½ pounds boneless skinless chicken breasts, sliced into thin strips
- 1 large onion, sliced
- Approximately 2 large peppers (green, red or mixed), sliced
- 12 fajita-sized flour tortillas, warmed
- 1 fresh lime, cut into wedges for serving
For the marinade
- ¼ cup fresh lime juice (about 1½ limes)
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ¼ teaspoon ground ginger
- Additional salt and pepper to taste
Optional toppings
- Salsa
- Sour cream
- Guacamole
- Shredded cheddar or Jack cheese
Instructions
- Combine all marinade ingredients in a medium bowl and set aside.
- Preheat the broiler to high. Peel, halve and slice the onion into thin half-moon strips.
- Trim, core and slice the peppers into thin strips.
- Cut chicken into long, thin strips and set aside. Line a sheet pan with foil and spray lightly with cooking oil.
- Dip the sliced onions in the marinade, shake off excess, and spread them across the foil-lined pan. Place the chicken strips in the remaining marinade.
- Spread the sliced peppers over the onions. Broil the vegetables on high for about 10 minutes, until they begin to char. Remove the pan from the oven.
- Arrange the marinated chicken over the roasted onions and peppers, pour any leftover marinade over the pan, and season with additional salt and pepper if desired.
- Broil for about 10 more minutes, or until chicken is cooked through (165°F/74°C). Serve warm with warmed tortillas, lime wedges and desired toppings.
Nutrition (approx. per serving)
Calories: 198 kcal | Carbohydrates: 21 g | Protein: 15 g | Fat: 6 g