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sheet pan full of cooked fajitas.title.

Sheet Pan Fajitas

A quick sheet pan meal featuring flavorful chicken and veggies marinated in a sweet, tangy, spicy sauce, then oven roasted and served in tortillas with sides of salsa, cheese and sour cream.
5 from 2 votes
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Course: Entrees
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 198kcal


  • pounds boneless skinless chicken breasts
  • 1 large onion sliced
  • 1 large green pepper cut in thin strips
  • 1 large red pepper cut in thin strips (or mix different colored peppers to equal 2 large peppers)
  • 12 fajita-sized flour tortillas warmed
  • 1 fresh lime cut in wedges for serving

For marinade

  • ¼ cup fresh lime juice about 1½ limes
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons olive oil
  • 3 cloves garlic minced
  • 2 Tablespoons brown sugar
  • 1 Tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon ground ginger
  • additional salt and pepper to taste

(Optional Toppings)

  • Salsa
  • Sour cream
  • Guacamole
  • Shredded cheddar or jack cheese


  • Combine all marinade ingredients in medium bowl and set aside.

  • Pre-heat the broiler to high. Peel onion, cut in half and slice into thin strips (half circles).
  • Trim and core peppers; slice in thin strips (you need approximately 2 large peppers, you can use just green peppers, or mix up the colors as you like).
  • Cut chicken into long, thin strips; set aside.Prepare sheet pan by covering with foil for easy clean up.
  • Dip all sliced onions in marinade; shake excess liquid back in bowl, then spread onions over foil lined baking sheet. Once you’ve removed onions, place chicken pieces in marinade.
  • Spread sliced peppers over onions on baking sheet. Broil onions and peppers on high for 10 minutes until veggies just begin to char. Remove pan from oven.
  • Place chicken pieces over onions and peppers on baking sheet. Pour any excess marinade over chicken and vegetables. Sprinkle additional salt and pepper over meat to taste.
  • Broil chicken and vegetables on high for 10 more minutes until chicken is cooked through.Serve while warm with warmed flour tortillas and lime wedges. (Encourage guests to squeeze lime over the fajita mixture before eating.)You may wish to add additional toppings: salsa, sour cream, guacamole, grated cheese.


Serving: 1g | Calories: 198kcal | Carbohydrates: 21g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 479mg | Potassium: 337mg | Fiber: 2g | Sugar: 4g | Vitamin A: 567IU | Vitamin C: 24mg | Calcium: 48mg | Iron: 2mg
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