Sheet pan chicken fajitas are the most perfect weeknight meal.
Everything on one pan, perfectly charred and flavorful and shoved in warm tortillas with lots of lime! And cheese! And GUAC!
If this isn’t the definition of my ideal meal I don’t know what is.
We loooove fajitas in this house. They are a great meal to prep ahead of time (I often marinate both the meat and peppers a day or so ahead!), easy to throw together and usually provide us with a good amount of leftovers. We’re obsessed!
And that’s just the “regular” old fajitas – these sheet pan ones are even simpler!
As we enter the season of squash, where basically everything I want to eat tastes like a mixture of pumpkin and brown butter and sage, it’s so nice to occasionally have a dinner that doesn’t have those flavors. During this season I always find that having tacos or some sort of pasta tastes incredible, but the other things I’m making are so buttery and spiced.
This totally makes up for that!
Now, I do have a nacho sheet pan chicken – which is incredible. I use peppers in that too, and you can shred it and put it in tortillas, or just eat it as is.
However, I decided to share these fajitas with you too because so many of you want to make my shrimp version with chicken!
This is basically the chicken version of my lime sheet pan shrimp fajitas that we all flip over. Lime loaded, if you will. A favorite weeknight meal. One that truly everybody loves.
To make them come together in the best way possible, I cook the peppers and onions first, allowing them to get super caramely and roasty. Then, I push them to the side and add the chicken pieces. And we roast it all together so it’s done to perfection.
This method is IDEAL for sheet pan meals. I’ve always struggled with them because items on the sheet pan rarely require the same cook time.
This solves that!
My (and Eddie’s!) favorite fajita toppings? A simple sprinkle of fresh cilantro and crumbled cotija cheese. Cotija is just the best – it’s probably one of my favorite cheeses of all time. It adds SO much to a dish.
Most of the time, I’ll add a few avocado slices or guacamole too. Eddie isn’t it to it, but the kids adore guac, so we almost always have it on hand.
My quick guacamole recipe here is one I throw together constantly. Bare bones, but tastes incredible. Skip the fancy add-ins for this guac and throw it on top of your fajitas.
Finally, a drizzle of sour cream or even mayo for that creamy favorite. A big spritz of lime.
Lots of chip.
And a margarita please!
Sheet Pan Chicken Fajitas
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- 1/3 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fresh lime zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 2 bell peppers, red, orange, yellow
- 1 sweet onion
- 1 pound chicken breasts, cut into 1-inch pieces
- ¼ cup chopped fresh cilantro, plus more for serving
- lime wedges, for serving
- warm tortillas, for serving
- cotija cheese, for serving
- sour cream, for serving
- 2 avocados
- 1 to 2 limes, juiced
- 2 tablespoons diced onion
- ¼ cup chopped cilantro
- salt and pepper
Note: if desired, you can marinate the peppers and chicken 24 hours ahead of time in separate bags or dishes.
Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe.
In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
In the meantime, place the chicken in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted.
Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the chicken on the sheet in a single layer. Roast the chicken for 15 more minutes or until and internet temp reads 165 degrees F.
Once the chicken is done, assemble your fajitas! Start with peppers and onions, add on the chicken. Spritz with lime, sprinkle with cotija cheese and top with sour cream, guacamole and fresh cilantro if you wish.
Mash everything together in a bowl until combined!
Definite crowd pleaser for sure.