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Sheet pan chicken fajitas.

Sheet Pan Chicken Fajitas

  • Author: Kelli Avila
  • Prep Time: 00:10
  • Cook Time: 00:15
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Dinner


Diced chicken thighs are coated with some Mexican-inspired seasoning and broiled on a sheet pan with fajita veggies in under 15 minutes to make for the perfect quick dinner. Serve these Sheet Pan Chicken Fajitas traditionally, or make it lighter by serving it over a salad.


  • 1-2 tablespoons olive oil
  • 1-1/2 pounds chicken thighs, cut into bite sized pieces
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • 2 bell peppers, sliced
  • 1 large onion, sliced


  1. Pre-heat the broiler to 500 Fº and lightly oil a rimmed baking sheet.
  2. Add chicken, chili powder, salt and garlic powder to the baking sheet. Toss the chicken around with the spices until evenly coated and then place the chicken in the middle of the sheetpan (or wherever your broiler element is closest to when the sheetpan is in the oven).
  3. Place the vegetables to each side of the meat and drizzle the lime and orange juice and an additional sprinkle of salt over the veggies and chicken.
  4. Place the sheet pan on top rack directly below the broiler (remember, the chicken should be closest to the broiler) and broil for 10-15 minutes, or until the chicken is a bit crispy and cooked through.
  5. Remove from oven and serve as desired, with avocado, sour cream and tortillas, fresh cilantro and cheese (or over rice or a salad).

Keywords: Sheet Pan Chicken Fajitas