Sheet Pan Chicken Fajitas with Cilantro and Lime
These Sheet Pan Chicken Fajitas with Cilantro and Lime are packed with bold Tex-Mex flavor, juicy roasted chicken, colorful bell peppers, and fresh citrusy brightness in every bite. This easy dinner recipe comes together on one pan, making cleanup simple while delivering a restaurant-quality meal right from your oven. Perfect for busy weeknights, meal prep, family dinners, or casual gatherings, these fajitas are fresh, satisfying, and incredibly easy to customize with your favorite toppings. If you are searching for quick dinner ideas, easy sheet pan meals, healthy chicken recipes, or flavorful food ideas for the week, this recipe is guaranteed to become a regular favorite. The combination of smoky spices, tender chicken, roasted vegetables, fresh cilantro, and zesty lime creates a delicious balance that works beautifully in tortillas, rice bowls, salads, or wraps.
Ingredients
- 2 large boneless skinless chicken breasts sliced into thin strips
- 3 bell peppers sliced into thin strips
- 1 large onion sliced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 8 flour tortillas
- 1 avocado sliced
- 1/2 cup sour cream
- 1/2 cup shredded cheese
- 1/2 cup salsa
Instructions
- 1. Preheat the oven to 425°F and lightly grease or line a large sheet pan with parchment paper.
- 2. Slice the chicken breasts into thin even strips and place them in a large mixing bowl.
- 3. Add olive oil, lime juice, chili powder, paprika, garlic powder, cumin, salt, and black pepper to the chicken. Toss until fully coated.
- 4. Slice the bell peppers and onion into thin strips and add them to the bowl with the seasoned chicken.
- 5. Mix everything together thoroughly so the vegetables are evenly coated with seasoning.
- 6. Spread the chicken and vegetables evenly across the prepared sheet pan in a single layer.
- 7. Roast for 18 to 25 minutes, stirring halfway through cooking, until the chicken is fully cooked and the vegetables are tender with slightly charred edges.
- 8. Warm the tortillas while the fajitas finish roasting.
- 9. Remove the sheet pan from the oven and squeeze additional fresh lime juice over the chicken and vegetables.
- 10. Sprinkle chopped cilantro over the top and serve immediately with tortillas, avocado, sour cream, shredded cheese, and salsa.
Notes
Fresh lime juice gives the fajitas the brightest flavor, so avoid bottled lime juice when possible.
Do not overcrowd the sheet pan or the vegetables may steam instead of roasting properly.
For extra flavor, marinate the chicken in the seasoning mixture for 30 minutes before cooking.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 24gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 85mgSodium: 620mgFiber: 4gSugar: 6g
Tried this recipe?Let us know how it was!