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This Sheet Pan Chicken Fajitas recipe is an easy and delicious weeknight dinner that you need for your rotation! This recipe is a gluten-free, dairy-free, low-carb, no-mess, no-fuss dinner that you can have on the table in just 30 minutes. Plus, you can serve it with all of your favorite fixings for a meal everyone will love!
This Sheet Pan Chicken Fajita recipe comes from my girlfriend Gina’s cookbook, Skinnytaste One and Done, and I am so excited to share it with you today!
Table of contents
The Best Sheet Pan Chicken Fajitas
Most of you probably know Gina, but if you don’t, let me tell you — she is seriously one of the most talented, sweet, humble, caring, and genuine people out there. She is also a killer cook and makes the most GORGEOUS cookbooks. This is her THIRD cookbook, and I am beaming writing this because I am truly so proud of her. It’s just one of those books that needs to be in your collection. It’s stunning, packed with incredible recipes, and absolutely has something for everyone!
Skinnytaste One and Done is organized to help you make amazing dishes without all the mess. It includes everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. This book is so well done (not surprising!), and I have so many other recipes bookmarked, like the Open Faced French Onion Burgers, Turkey Cheeseburger Soup, Weeknight Chicken Souvlaki, and so many more.
This book has 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Gina’s cooking tips! PLUS, even if you don’t own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible, so you won’t miss out!
It was hard to choose one recipe to share with you, but these fajitas are always a hit!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
Chicken and Veggies
- Pineapple Juice: This adds a unique, sweet taste, and the acidity helps tenderize the protein.
- Fresh Limes: You’ll need both fresh lime juice and lime zest for a bright, well-rounded flavor.
- Oil: Olive oil combines the marinade ingredients, and helps create the slightly charred exterior we want for a restaurant-worthy meal.
- Veggies: Garlic cloves and onion add flavor to the marinade. Then, we include extra onions and red and green bell peppers for a complete meal. Feel free to add extra veggies like mushrooms, zucchini, or tomatoes, too!
- Seasonings: You’ll need chili powder, ground cumin, dried oregano, smoked paprika, salt, and pepper to create a delicious homemade fajita seasoning.
- Chicken: Gina uses boneless skinless chicken breasts for this recipe. However, we’ve tested boneless skinless chicken thighs, too, and they both work great!
Guacamole
- Avocado: The star of the show in guacamole! Use ripe avocadoes, that give just slightly when squeezed.
- Lime Juice: Adds a bright, refreshing taste. Freshly squeezed lemon juice is best!
- Salt: This enhances the rest of the ingredients.
- Fresh Cilantro: For a slightly peppery kick. You can omit cilantro if you aren’t a fan.
Where I Buy My Chicken
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make Sheet Pan Chicken Fajitas
- Marinate the chicken: Whisk the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, and seasonings in a measuring cup. Then, place the chicken in a large bowl, pour the fajita marinade on top, and refrigerate it for at least an hour or ideally overnight.
- Prepare: Adjust an oven rack in the center of your oven, and a second rack 4 to 6 inches from the broiler. Then, preheat the oven to 400°F, and spray a large rimmed sheet pan with oil.
- Bake: Place the chicken on the prepared pan, and add the bell peppers and onions. Toss the veggies with any remaining marinade, and season with salt and pepper. Bake until the chicken is nearly cooked through.
- Make the guacamole: While the fajitas bake, mash the avocado with a fork. Then, stir in the lime juice, salt, and cilantro.
- Broil: Turn the oven to broil, give the chicken and veggies a good toss, and move the baking sheet to the top oven rack. Broil until the veggies are slightly charred and the chicken is fully cooked, reaching an internal temperature of 165°F. Be careful not to burn!
- Serve: Let your chicken rest for at least five minutes to allow the juices to redistribute, keeping the protein juicy. Then, cut the chicken into thin slices, mix it with the veggies, and enjoy as desired!
FAQs
Gina gives instructions for heating up tortillas to serve this chicken fajitas recipe like tacos with her homemade guacamole. However, the chicken and veggies are also great on their own, paired with cilantro lime rice and refried beans or black beans, or served over greens for a salad.
Enjoy the mixture as is, or add your favorite toppings like guacamole, shredded cheese, salsa, sour cream or Greek yogurt, avocado slices, hot sauce, or cilantro!
Stored in an airtight container, leftovers will stay fresh in the refrigerator for 2-3 days.
Yes! This recipe freezes well for up to 2-3 months.
More Sheet Pan Recipes To Try
Sheet Pan Chicken Fajitas
Ingredients
For Chicken and Veggies:
- 1/4 cup cup pineapple juice
- Grated zest and juice of 1 lime
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 pound boneless skinless chicken breasts, cut lengthwise into 11⁄2-inch-thick strips
- Cooking spray we used avocado oil
- 1 green bell pepper cut into 1⁄4-inch slices
- 1 red bell pepper cut into 1⁄4-inch-wide slices
- 1 large onion cut into 1⁄4-inch-wide slices
- Freshly ground black pepper
For Guacamole:
- 4 ounces avocado about 1 small avocado
- Juice of 1⁄2 lime
- 1/4 teaspoon teaspoon fine sea salt
- 2 teaspoons chopped fresh cilantro
For Assembly
- 8 tortillas We love Siete brand or local corn tortillas
- 1/2 cup cup 2 ounces shredded cheese (we used cheddar)
Instructions
- For the chicken and vegetables: In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and 1⁄2 teaspoon of the salt.1/4 cup cup pineapple juice, Grated zest and juice of 1 lime, 1 tablespoon olive oil, 1/4 cup chopped onion, 2 garlic cloves, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt
- Place the chicken in a large bowl and add the marinade, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.1 pound boneless
- Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400°F. Spray a large rimmed sheet pan with oil and set aside.Cooking spray
- Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Add the bell peppers and onion to the bowl with excess marinade, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining 1⁄2 teaspoon salt and pepper to taste.1 green bell pepper, 1 red bell pepper, 1 large onion, Freshly ground black pepper
- Bake on the center rack until the chicken is almost cooked through, about 15 minutes.
- Meanwhile, for the guacamole: Mash the avocado in a small bowl with a fork. Add the lime juice, salt, and cilantro, and stir to combine. Set aside.4 ounces avocado, Juice of 1⁄2 lime, 1/4 teaspoon teaspoon fine sea salt, 2 teaspoons chopped fresh cilantro
- Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute, or char on an open flame on the stove top. Slice the chicken into smaller pieces and mix with the vegetables.
- To assemble, evenly distribute the chicken and vegetables among 8 tortillas. Top with the guacamole and cheese.8 tortillas, 1/2 cup cup
So great. Great for serving a group too!
Forgot to put in the stars, 5 all the way:)
THANK YOU SO MUCH!
My Daughter Jessie made this dish last night and it was Fantastic. I had to send her several text messages and bribe her with a pound of my special Burger mix before she semi reluctantly gave her Dad of 29 years the recipe. Thanks for putting it out there for all to enjoy! Sean.
So much flavor in this recipe! I forgot pineapple juice at the supermarket so instead I used extra lime juice which was delicious. I marinated the chicken overnight and then it was so fast to chop the peppers and cook everything together. Loved it!
Wow what a delicious recipe! Thank you so much for sharing this recipe, I will must try to home. As a Nutritionist i can say this food is 100% healthy and nutritious.
Is Fajita Friday a thing? If so, we should definitely make it a thing!
I was wondering where you can get the free cookbook and how to get all these recipes off your phone because I don’t know how to get it done it won’t print on my brother’s computer or anything is there a way you can tell me where these recipes are and cookbook you can get for free thank you very much