This recipe uses three bell peppers. But, if you bought too many, we have a long list of bell pepper recipes that you can use the others in.

Sheet Pan Chicken Fajitas Recipe

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Sheet Pan Chicken Fajitas Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Bell peppers – This recipe uses three bell peppers. I usually buy a red, yellow, and orange pepper because it looks prettier and people eat with their eyes.
• Onion – A yellow or white onion works best.
• Chicken – I use chicken breast because you don’t have to worry about taking it off the bone.
• Olive oil – I prefer extra virgin olive oil.
• Fajita seasoning – I use a packet, but you could use homemade fajita seasoning.
• Garlic – Fresh garlic works best.
• Limes – A little bit of acid really cuts through. You want fresh limes so you can use the zest as well.
• Tortillas – You want to serve this with small flour tortillas.

How To Make Sheet Pan Chicken Fajitas:

Pre-heat the oven to 400 F.

Cut the peppers into long, thin strips.

Put the pepper pieces on a silicone baking mat-lined sheet tray.

Quick note: If you don’t have a silicone baking mat, you could use aluminum foil or parchment paper to line the baking sheet. I prefer the baking mat because it’s reusable, so it’s more frugal and better for the earth.

I separate the peppers by color to start because I chop them then add them to the pan. You’ll mix this later, so it really doesn’t matter how you lay it out.

Cut the onion into thin slices and add it on top of and across the pepper slices.

Shred the chicken breast into small strips and add it on top of the onion slices.

Quick note: If everything is cut in a similar shape and size, it makes it fit in the tortilla much easier.

Drizzle with the olive oil.

Sprinkle the fajita seasoning on top.

Quick note: Make sure you’re evenly distributing the seasoning. It will start to combine with the olive oil and form a watery paste-like consistency. That’s fine.

Grate the garlic and sprinkle it on top.

Try to distribute it as evenly as possible.

If you don’t have a grater, you can chop the garlic instead.

Grate the lime and sprinkle the lime zest on top.

Again, try to distribute it as evenly as possible.

Then, squeeze the juice from the limes on top.

I say this every time I talk about juicing citrus, but here’s Pete’s hack: Microwave the lime on high for 15 seconds. Then, give it a hard roll on the counter. This will help to break up the pulp and give you the maximum amount of juice.

You’re gonna want to do this, then rinse off the lime before zesting and squeezing the juice (unless you cleaned the counter before rolling the lime on it).

Put the sheet pan in the oven and bake for 20 minutes.

With 10 minutes left, take the tray out and stir everything together, trying to flip the peppers and chicken if possible.

At the same time, wrap the tortillas in aluminum foil and throw it on the rack under the sheet pan.

This will give the tortillas enough time to warm up without you needing to dirty another tray or a plate.

When everything is cooked, serve the sheet pan contents in the tortillas.

We serve this with homemade cilantro lime rice, but you serve can it with guacamole or salsa or just by itself.

Sheet Pan Chicken Fajitas: Frequently Asked Questions