Sheet Pan Chicken Fajitas
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Sheet Pan Chicken Fajitas

Prep Time30 mins
Cook Time20 mins
Marinating30 mins
Total Time1 hr 20 mins
Servings: 4



  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon oregano


  • 2 boneless, skinless chicken breasts, sliced into 1-inch strips
  • 3 bell peppers, sliced into 1/2-inch strips
  • 1 large yellow onion, sliced into 1/2-inch strips
  • For serving: tortillas


  • Whisk together all marinade ingredients.
    Place chicken strips in a container to marinate. Combine sliced onions and peppers in a separate container. Divide marinade evenly between both containers and toss well to combine. Marinate at least 30 minutes, up to overnight.
    Preheat oven to 425 degrees. Remove chicken and vegetables from marinade and place on a sheet pan lined with foil. Bake 20 minutes, flipping halfway through, until vegetables are slightly charred and chicken is fully cooked. Serve on tortillas.