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+ servings
Sheet pan filled with sliced chicken breast, bell peppers, onions, and roasted citrus.

Sheet Pan Chicken Fajitas

Maximize time and consolidate dishes by making my quick and easy recipe for Sheet Pan Chicken Fajitas. My secret ingredient to making the most flavorful fajitas is roasting citrus fruit alongside the chicken, bell peppers, and red onion.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 226kcal
Author Katie


  • 1 Mixing Bowl
  • 1 Oven
  • 1 Sheet Pan


  • 1 red bell pepper sliced
  • 1 orange bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 red onion sliced
  • 2 tablespoons grape seed oil divided
  • ¼ cup fajita seasoning divided
  • 1 orange zested, sliced, and juiced
  • 1 lime zested, sliced, and juiced
  • 3 boneless skinless chicken breast


  • Preheat oven to 425 degrees Fahrenheit.
  • While oven preheats slice bell peppers and onions and place in a mixing bowl. Drizzle with one tablespoon grapeseed oil and sprinkle on 2 tablespoons fajita seasoning. Mix well and spread on to a large sheet pan.
    1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper, 1 green bell pepper, 1 red onion, 2 tablespoons grape seed oil divided, ¼ cup fajita seasoning
  • Place the chicken breast in the same bowl that the peppers and onions were in. Drizzle with remaining one tablespoon of grape seed oil and sprinkle the remaining fajita seasoning on top. Mix well and place on the sheet pan.
    2 tablespoons grape seed oil divided, 3 boneless skinless chicken breast, ¼ cup fajita seasoning
  • Zest half the orange and lime on top of the veggies and chicken. Then slice the fruit into wedges or slices. Squeeze juice of orange and lime over the veggies and chicken and place the fruit on the sheet pan to cook with the fajitas.
    1 orange, 1 lime
  • Place the sheet pan in the oven and bake for 30 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  • Remove the sheet pan from the oven, slice chicken and serve.


  • Toppings - We love to serve our chicken fajitas on flour tortillas but if you have a gluten allergy you can make my homemade corn tortillas recipe.
  • Tortillas - The sky is the limit when it comes to toppings. We stick with guacamole and sour cream (for those who can eat dairy). My husband loves to add some of his favorite chipotle Tabasco sauce to his fajitas. You can also add shredded cheese to your fajitas, lettuce, tomatoes, olives, etc. The sky is the limit.
  • Entertaining - If you have older kids and/or entertaining you could place the sheet pan on the table as well as all the tortillas and toppings and let everyone make their own.
  • Prep Ahead - You can slice the vegetables up to a day ahead of time as well as the chicken. Storing both in separate bags/containers.


Serving: 1g | Calories: 226kcal | Carbohydrates: 16g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 280mg | Potassium: 671mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2337IU | Vitamin C: 181mg | Calcium: 35mg | Iron: 1mg