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Sheet Pan Chicken Fajitas

These sheet pan fajitas totally satisfy your Mexican food cravings without all of the guilt.  Plus, they are super easy to throw together and require minimal cleanup thanks to the sheet pan cooking concept!

Course Main Course
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings 4 people


  • 1 packet organic, gluten-free taco seasoning You could also make your own seasoning by combining chili powder, cumin, paprika and coriander
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into strips (about 1/2 inch thick)
  • 1 organic red bell pepper
  • 1 organic yellow bell pepper
  • 1 organic orange bell pepper
  • 1 medium yellow onion
  • 2 tbsp fresh lime juice, plus lime segments for serving
  • 3 tbsp olive oil

Optional for serving: Flour tortillas, guacamole, sour cream, shredded cheese blend


  1. Preheat oven to 400 degrees.  

  2. Spray a baking sheet with coconut oil spray or other non-stick cooking spray.

  3. Slice the onion and the bell peppers into strips, then spread evenly on the baking sheet.

  4. Top with the sliced chicken strips then sprinkle the seasoning packet evenly over the chicken strips.

  5. Drizzle olive oil on top and then mix everything together, making sure all ingredients are coated with seasoning blend. 

  6. If serving with tortillas, wrap tortillas in aluminum foil and warm in the oven for the last 4-5 minutes of the cooking time for the sheet pan mixture.

  7. Once out of the oven, drizzle the lime juice on top of the chicken, peppers and onions and sprinkle with salt to taste.  Toss to coat evenly.  

  8. Serve the filling warm, either plain, on top of a salad or in tortillas and with any optional toppings you'd like.  Enjoy!