Print Pin

Sheet Pan Chicken Fajitas

A delicious twist on classic Tex-Mex Fajitas - with chicken breast and roasted in the oven. It's very easy and quick to make dinner, that the whole family will love!
Course dinner, Main Course
Cuisine tex-mex
Keyword chicken fajitas, sheet pan chicken fajitas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 480kcal
Author Aleksandra


chicken and vegetables:

  • 18 oz chicken breast 500g, 2 very big breasts or 3 small
  • 3 bell peppers preferably red, yellow and green
  • 1 red onion
  • 3 tablespoons olive oil
  • juice and zest of 1/2 lime
  • 2 teaspoons dried oregano
  • 2 teaspoons paprika powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper or more, to taste
  • salt and pepper to taste


  • 1 cup roasted bell peppers and onions 4 oz/120g
  • 2 heaped tablespoons yogurt or sour cream, 2oz/60g
  • 1/2 avocado
  • juice from 1 lime
  • a couple coriander leaves cilantro
  • salt and pepper to taste

additionally (to serve):

  • 7 small tortillas
  • 1/2 avocado
  • fresh coriander
  • pickled jalapeno peppers from the jar, optional
  • grated cheddar optional


  • Preheat the oven to 425°F/220°C /Gas Mark 7, no fan OR 400°F/200°C with fan/convection.
  • Cut the chicken into 1-inch/2.5 cm thick strips.
  • Cut the peppers and onion into thin, 1/4-inch/5mm thin slices.
  • Mix all the spices with olive oil, lime juice, and zest together, toss with the chicken pieces, peppers, and onion until evenly coated. Season with salt and pepper.
  • Leave to marinate, for a couple of hours or overnight (in the fridge), or bake right away. Spread in an even layer on a sheet pan/baking tray. Choose the biggest pan you have. The vegetables and chicken will be more nicely browned if they are not overcrowded.
  • Bake for about 15 minutes or until the chicken is cooked through. If you're using a fan oven it could take less time. If you're using chicken thighs instead of breasts, it could take a little longer.
  • Make the sauce: measure 1 cup of roasted vegetables, transfer to a food processor bowl, add the yogurt, avocado, lime juice, and coriander leaves, season to taste with salt and pepper. Puree until smooth.
  • Grill the tortillas or toast them on a dry/lightly oiled pan. Top with chicken pieces, peppers, onions, spoon the sauce over, optionally some yogurt. Sprinkle with lime juice, grated cheddar, and coriander leaves.
  • Enjoy!



* Recipe substitutions:
- Instead of chicken breasts, you can also use boneless skinless chicken thighs.
- Instead of the spices listed above, you can use your favorite store-bought taco seasoning. Make sure to read the ingredients list and only buy one that contains only spices and no preservatives or flavor enhancers.
- Instead of tortillas, you can serve the fajitas with rice.
* Other condiments that would go well: guacamole, pico de gallo.
* You can also make the recipe using a traditional method - either grill the ingredients or pan-fry. Make sure that they are not overcrowded on a pan so that they can be nicely browned. Cook them in batches until browned and cooked through. Vegetables should be slightly crunchy.


Calories: 480kcal