If you’re looking for a super tasty and easy Mexican food dinner, these Sheet Pan Chicken Fajitas will be a hit with the whole family! And I think my process of marinating the chicken for a few hours and broiling at the end of the cooking time makes this low-carb chicken fajitas recipe extra delicious!

Pin Sheet Pan Chicken Fajitas to try them later!

Chicken Fajitas shown on sheet pan with tortillas and limes

There’s already a very tasty recipe on the blog for Slow Cooker Chicken Fajitas, but I know some of you aren’t that interested in using the slow cooker. So when I started seeing recipes online for Sheet Pan Chicken Fajitas I became intrigued by that method for making fajitas.

And of course I’m a big fan of the way marinating adds flavor to grilled chicken breasts, so I wanted to create a recipe that used that technique. We also broiled the chicken and veggies for a few minutes at the end of the baking time for added flavor, and I am happy to say this chicken fajitas meal was delicious!

Kara and I always split the leftovers when we cook together, and I loved my leftover fajitas warmed very quickly in the microwave and served with cheese melted over the top. Kara heated hers in a hot skillet, and she reported her family gobbled them up eaten inside tortillas. And we both agreed that a squeeze of fresh lime added at the table really brings out the flavor of the chicken and veggies!

What ingredients do you need?

What are Fajitas?

Fajitas are a Mexican dish where strips of meat, peppers, and onions are grilled on a hot pan and then served inside tortillas. You may have seen them delivered sizzling hot to the table in a Mexican restaurant! Originally fajitas were mostly made with skirt steak, but now both beef and chicken fajitas are popular. And beef fajitas are almost always marinated to tenderize the meat and add flavor.

Do chicken fajitas have to be marinated?

You can make these Sheet Pan Chicken Fajitas without marinating the chicken, if that’s what works for you. Or if you absolutely can’t marinate for the 4-8 hours I’m suggesting, even an hour or two of marinating time will add flavor. But a longer marinating time will really produce flavorful chicken, so I recommend it if you can make that work. If you’re home, just starting marinating the chicken mid-afternoon. Or if you’re out of the house during the day, you can cut chicken the night before, put it in a Ziploc bag in the fridge, then add the marinade in the morning and let it marinate in the fridge all day.

What if you don’t like green bell peppers?

I know some people have a strong preference for red, yellow, or orange bell peppers and aren’t really fond of the green ones. By all means, use any color of peppers you prefer for your Chicken Fajitas!

What toppings or condiments can you use for Sheet Pan Chicken Fajitas?

Please don’t skip the squeeze of fresh lime when you eat your fajitas! But other things that will taste good with this (whether you serve inside low-carb tortillas or just eat the meat and veggies on a plate) include sour cream, Mexican blend cheese, Cotija or Queso Fresco cheese, avocado, guacamole, Cholula Hot Sauce (affiliate link), Green Tabasco Sauce (affiliate link), or Pace Picante Sauce (affiliate link).

What more ideas for Mexican Food?

Check out Low-Carb Mexican Food Favorites or Low-Carb and Keto Mexican Food Dinners for more tasty recipes with Mexican flavors!

Sheet Pan Chicken Fajitas process shots collage

How to Make Sheet Pan Chicken Fajitas:

(Scroll down for complete printable recipe with nutritional information.)

  1. Trim chicken breasts so they’re an even thickness. Then cut each breast lengthwise into about 4 strips. 
  2. Cut those strips lengthwise again and then crosswise. (I could have cut some of mine a bit thinner!)
  3. Mix ingredients to make the marinade.
  4. Put chicken into a Ziploc-bag, add half the marinade, and marinate chicken in the fridge for 4-8 hours (or as long as you can.) 
  5. To cook, preheat oven to 425F/220C. Put the sheet pan into the oven while it preheats.
  6. When oven and pan are hot, arrange chicken on the hot sheet pan and bake 8 minutes.
  7. While chicken cooks, cut bell peppers and onions into strips and toss with remaining marinade.
  8. After 8 minutes, remove chicken from the oven. (If chicken has released water, tip the pan to drain or blot sheet pan with paper towels.)
  9. Tuck the pepper and onions strips between the chicken pieces, trying to have a single layer.
  10. Put sheet pan back into oven and bake about 15 minutes more, or until chicken tests close to 165F/75C with an Instant Read Meat Thermometer (affiliate link) and peppers are nearly done to your liking. You might bake a few minutes less if you’re going to broil.
  11. If desired, switch oven to broil and broil the fajitas for 4-5 minutes, or until lightly browned. 
  12. Serve fajitas inside low-carb tortillas or just on a plate, but please don’t skip the squeeze of fresh lime added at the table!

close-up photo of Sheet Pan Chicken Fajitas on pan with tortillas on plate

Make it a Low-Carb Meal:

If you’re eating this for a low-carb or Keto meal, the Chicken Fajitas are delicious just eaten on a plate (and I’d always add melted cheese to mine!) This would be delicious with something like Spicy Mexican Slaw, Spicy Lime Coleslaw, Laurel’s Jicama Salad, Avocado Tomato Salad, or Cross-Cultural Jicama Avocado Salad.

Want more ideas for Low-Carb Sheet Pan Meals:

Take a look at Low-Carb and Keto Sheet Pan Meals for lots more ideas for dinners to make on one sheet pan!

Chicken Fajitas shown on sheet pan with tortillas and limes
Yield: 6 servings

Sheet Pan Chicken Fajitas

Prep Time 15 minutes
Cook Time 23 minutes
Additional Time 4 hours
Total Time 4 hours 38 minutes

These Sheet Pan Chicken Fajitas are an easy dinner with Mexican flavors, and I bet this is a dish the whole family is going to like. You can serve the fajitas inside low-carb tortillas, or use regular tortillas for some family members if you prefer, and people who want even fewer carbs will enjoy the chicken and veggies just served on a plate.

Ingredients

  • 3 large boneless, skinless chicken breasts
  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 1 green pepper
  • 1 small onion
  • 3 T fresh-squeezed lime juice
  • 6 T olive oil
  • 1 T Kalyn's Taco Seasoning
  • 1 tsp. salt (or less, to taste)
  • low-carb tortillas for serving (optional)
  • fresh lime pieces to squeeze on at the table (optional)

Instructions

  1. Trim chicken breasts so they're an even thickness. (I use those scraps to make homemade chicken stock.)
  2. Then cut the chicken breasts lengthwise into about 4 strips. 
  3. Cut those strips again lengthwise and then crosswise until you have thin strips of chicken about the same length as your pepper strips will be.
  4. Mix lime juice, olive oil, taco seasoning or fajita seasoning, and a little salt to make the marinade.
  5. Put chicken strips into a Ziploc bag, add slightly over half the marinade, and marinate chicken in the fridge for 4 - 8 hours (or as long as you can manage.)
  6. When you're ready to cook, preheat oven to 425F/220C. Put the sheet pan into the oven while it heats, so the pan will be hot when you put the chicken on.
  7. While the oven heats, cut bell peppers and onions into strips and toss with the remaining marinade.
  8. Arrange the chicken on the hot sheet pan and bake 8 minutes.
  9. Remove chicken from the oven. (Some chicken will release water when it bakes; if that happens for you, just tip the pan to drain off the water or blot sheet pan with paper towels.)
  10. Tuck the pepper and onions strips between the chicken pieces, trying to have ingredients arranged in a single layer as much as possible.
  11. Put sheet pan back into the oven and bake about 15 minutes more (or until chicken tests close to 165F/75C and peppers are done to your liking. If you're planning to broil for more browning, this cooking time can be a few minutes less.)
  1. If desired, turn oven to broil and broil the fajitas for 4-5 minutes, or until lightly browned. 
  2. Serve fajitas inside low-carb tortillas or just on a plate, but please don't skip the squeeze of fresh lime added at the table!

Notes

Nutritional information is for chicken and vegetables and doesn't include tortillas or additional toppings. Use gluten-free tortillas if needed.

This recipe was created by Kalyn and Kara, and inspired by various Sheet Pan Chicken Fajitas we saw online, with the additional technique of marinating the chicken for more flavor.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 2.5gTrans Fat: 0gUnsaturated Fat: 12.9gCholesterol: 51mgSodium: 537mgCarbohydrates: 9.9gFiber: 1.6gSugar: 4.2gProtein: 20g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

square image of Sheet Pan Chicken Fajitas on pan with tortillas on plate

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sheet Pan Chicken Fajitas are a perfect Mexican food dinner for any low-carb or Low-Glycemic diet, including any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Sheet Pan Chicken Fajitas Pinterest image

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