An easy Chili Lime Sheet Pan Chicken Fajitas recipe is packed with those Mexican flavors we crave – zesty chili lime seasoning smothered over chicken and tender-crisp veggies! A healthy, quick weeknight meal for two or a satisfying weekend meal for a crowd. Serve with warm tortillas and tons of guacamole, salsa, sour cream and cheese!
Picture it. It’s Friday afternoon and you just changed into your ‘weekend clothes’. You’re off to try a new Mexican restaurant and are so excited to sit down for a good meal and feel a little more human.
You order a round of margs that taste a little bit too much like grocery store bottle mix. You remain hopeful and order a sizzling platter of chicken fajitas. You’re sitting across from your person probably trying not to look at your phone and be a little human. Suddenly the door opens from the kitchen and you hear IT. That head-turning sizzle that makes you envious of whoever is getting that cast iron platter of deliciousness.
The server puts down your fajitas in front of you. You take a big bite of chicken and a limp red pepper. It is… okay. Can anyone relate with this?! That thrilling feeling of trying a dish from a new restaurant that you have been looking forward to (all week) only to have it probably be a B- at best.
I don’t have the capabilities to get a mega hot sizzling skillet rolling in my apartment’s little electric stove top. But I do have a great sheet pan and a hot oven. This Chili Lime Chicken Sheet Pan Fajitas recipe is a great way to get restaurant style fajitas for a fraction of the price.
This recipe is also GREAT for people who are new to the cooking world and need some easy weeknight dinner meals that you can throw together in less than an hour!
How to Make Sheet Pan Chicken Chili Lime Fajitas At Home
- Make the chili lime marinade: combine salt, pepper, chili powder, cumin, paprika, and cayenne.
- Combine chicken + veggies and toss with olive oil, garlic, and marinade.
- Spread chicken fajita mix on a parchment-lined baking sheet and bake for 25-35 minutes, or until chicken is cooked through.
- Toss with lime juice and cilantro before serving.
- Serve in warm corn or flour tortillas with TONS of guacamole, salsa, sour cream + cheese for topping!
- Kosher salt
- Black pepper
- Chili powder
- Ground cumin
- Chicken breasts
- Red, orange + yellow bell pepper
- Red onion
- Olive oil
- Garlic cloves
- Lime juice
- Corn or flour tortillas
- Guacamole, salsa, sour cream + cheese
Can You Use Different Fajita Vegetables?
I started out with large red, yellow, and orange bell peppers and chunky slices of red onion as my veggie base since these make the most traditional chicken fajitas. But you can use any veggie you have on hand, such as broccoli, cauliflower, or sweet potatoes.
*Tip* If you wanted to make this a vegetarian sheet pan dinner, you could swap out the chicken for an equal amount of mushrooms and serve with some hearty black beans on the side!
Do I Have To Line The Sheet Pan?
Nope! Just make sure to spray with non-stick cooking spray to prevent stickage. Even though, I do recommend to line the sheet pan with parchment paper since it makes for easier clean-up!
*Bonus Tip* If you use foil to line the sheet tray, you’ll end up with crispier veggies since foil conducts heat much more efficiently!
Healthy Sheet Pan Chicken Fajitas
Yes, these chicken chili-lime fajitas are healthy! I love making these fajitas when I’m looking for a low carb weeknight meal. These Chili Lime Sheet Pan Fajitas are so delicious, we eat them with corn tortillas for a gluten-free meal and when we’re feeling up for it, tortilla-less for a lighter, healthier dinner.
For an even healthier option, swap out your tortillas for lettuce cups, a fresh side salad or a side of warm black beans!
Be sure to have TONS of warm corn or flour tortillas, guacamole, salsa, sour cream and cheese – my favorite is Monterey Jack!
But have fun with the toppings, too! You can even serve them with deconstructed guacamole salad, sliced black olives, pickled jalapenos or red onions, or crumbled queso fresco!
If I’m serving these sheet pan chicken fajitas to a crowd, I love to set up a Fajita Toppings Bar so my friends can pick and choose what they want on top!
We had some leftovers and I saved them for a weeknight dinner and they held up so well! Be sure to save your extras for lunch/snack the next day!
I recommend reheating the chicken and veggies in a skillet versus the microwave. This prevents the chicken from turning gummy and the veggies cooking to mush.
More Mexican Recipes You’ll Love:
- Green Chili Queso Dip
- Mexican Kale Ceasar Salad with Golden Corn and Quinoa
- Mexican Appetizer Snack Platter
- Beergaritas with Mezcal
If you make these Sheet Pan Chicken Chili Lime Fajitas recipe, I’d love to know how it goes! Please share with all your friends in the comments below!
For more easy recipes and ideas, follow me on Instagram, Pinterest and Facebook, too! ♥Print
Chili Lime Sheet Pan Chicken Fajitas
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
An easy Chili Lime Sheet Pan Chicken Fajitas recipe filled with zesty chili lime seasoned chicken, peppers, and onions makes a healthy weeknight meal.
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne (or more if you like it spicy!)
1 1/2 lbs chicken breasts, cut into strips
1 red, orange + yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
5 tablespoons olive oil
3 garlic cloves, minced
juice from 1/2 lime + more wedges for serving
1/2 cup chopped cilantro, for serving + garnish
8–10 warm corn or flour tortillas
1 cup guacamole, salsa, sour cream + cheese, for serving
- Preheat oven to 450 degrees Fahrenheit.
- In a small bowl, combine spices: salt, pepper, chilli powder, cumin, paprika and cayenne.
- Line 1-2 baking sheets with parchment paper. Add the chicken strips, peppers and onions to one large baking sheet or two small ones. Drizzle with olive oil, top with minced garlic and distribute spices evenly with your hands or a spatula.
- Bake for 25-35 minutes. The chicken should be cooked through and veggies should begin to crisp up. Toss with fresh lime juice and chopped cilantro before serving.
- Serve with warm tortillas, guacamole, salsa, sour cream, and cheese for the ultimate fajita spread.
For Sheet Pan Vegetarian Fajitas: Substitute the chicken for an equal amount of mushrooms and warm black beans served on the side!
Keywords: Sheet Pan Chicken Fajitas, Oven Fajitas, Sheet Pan Dinners
Originally published in July 2017, updated March 2020 with updated info and recipe card.
Save this pin for your next Weeknight Dinner!
Huge hit and was so easy to prep for a last minute dinner party! Everybody kept commenting on the awesome flavor and there were zero leftovers. Thanks for the recipe!
Wow! I made this for my family at the weekend. My husband and son are HUGE fajita fans, but with seven to feed, including a vegetarian, the stir-frying and organisation of fajita making freaks me out, and we never have them. These were AMAZING – sizzling hot, and delicious, and a vegetarian version was easy to bung in the oven at the same time. I will always make my fajitas like this from now on. Thank you so much for sharing this recipe 🙂
Hi Kerry! Thank you so much for sharing. I’m so happy they we’re a family hit at your house and you were able to accomodate so many people +WAY less dishes. #winwin
This was amazing! I usually have to amp up the seasonings after I cook something. Not the case at all with this recipe! There were no leftovers and cleanup was a breeze — thanks so much!
Thanks Hillary! SO happy to hear your tastebuds were humming! I love them the next day in a taco or on top of a salad for lunch 🙂
This was yummy! My teens loved it so it is a winner. Did not follow as instructed though. My oven decided to stop working after I had 2 lg trays ready(I doubled the recipe). My broiler was working so I used it. Stirred every 5 min for 15 min and it was done and nicely charred. I also only used 3 tbs of oil, and added some ancho pwd and used heaping spoonfuls when measuring the spices. I also used 2lbs of chicken instead of 1-1/2lbs per recipe. Thanks for a good recipe to play with.
Hey Sherry, sounds delicious! So happy it was a hit!