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Healthy Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

These Healthy Sheet Pan Chicken Fajitas are easy, delicious and versatile! Make this recipe in advance for meal prep or serve it up on those busy weeknights. Either way, this recipe sure to be a hit with the whole family! {Gluten-free & paleo}
5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 251kcal
Author: Elysia


  • 1 lb chicken breasts sliced thinly
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 yellow pepper sliced
  • 1 small onion halved and sliced
  • Juice of one lime
  • 2 tbsp. olive oil
  • 3 tbsp. homemade taco seasoning


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
  • Add the sliced chicken breasts, peppers, and sliced onion to a large bowl. Or alternatively, you can place it all directly on the baking sheet if you want to save on dishes.
  • Add the lime juice and olive oil to the mixture and toss until the chicken and veggies are coated. Next add the taco seasoning and give it another toss to evenly distribute among the chicken and veggies.
  • Spread the mixture in a single layer on a baking sheet. You may need to use two. (You can skip this step if you opted to place the chicken and veggies on the baking sheet right from the start).
  • Bake for 25-30 minutes, flipping half way through cooking time, or until chicken is cooked through and vegetables are slightly browned and crispy on the edges.
  • Serve on corn tortillas, rice, or a salad and top with avocado or guacamole, cilantro, salsa, Greek yogurt or sour cream.


**Homemade taco seasoning makes enough for three of these chicken fajita dinners


Calories: 251kcal | Carbohydrates: 14g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1030mg | Potassium: 638mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2175IU | Vitamin C: 126mg | Calcium: 18mg | Iron: 2mg
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