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Sheet Pan Chicken Fajitas

Fajitas have never been more doable. This sheet pan meal cooks in just 10 minutes. The only thing easier than making it is the cleanup.

Servings: 4

Serving Size: 2 tortillas + 1 cup chicken & vegetable mixture (290g total, 204g for chicken/veggies)

Prep Time: 10 minutes

Total Time: 25 minutes

Nutrition Facts:  456 calories / 51g carbs / 32g protein / 14g fat 

Portrait - Sheet Pan Chicken Fajitas


  • 1 pound (454g) boneless, skinless chicken breast (sliced into thin strips)

  • 1  large red bell pepper (145g) (sliced)

  • 1  medium yellow pepper (125g) (sliced)

  • ½ large (115g) red onion (sliced)

  • 2 tablespoons olive oil 

  • 2 tablespoons lime juice 

  • 4 teaspoons fajita seasoning blend 

  • 1 ½ teaspoons lime zest

  • ½ teaspoon salt

  • 8, 8-inch flour tortillas (344g)

Optional garnishes: avocado slices, cilantro


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

  2. To a gallon size zip top bag, add all ingredients except tortillas. Shake well until everything is well coated. Pour onto the sheet pan and spread into one even layer. 

  3. Cook for 10-12 minutes or until chicken is cooked through to 165 degrees F..

  4. Serve with chicken and vegetables with tortillas. 

  5. Top with sliced avocados, green onions, cilantro, sour cream, shredded cheese, or a favorite salsa (macros not included)


  1. Meal prep tips: chop the chicken and vegetables; make the marinade ahead of time.

  2. Consider using a 1-ounce fajita seasoning packet like “Simply Organic” or “Old El Paso” if a premade seasoning is not already in your spice cabinet. Depending on the brand of seasoning used, the amount of salt may need to be adjusted. 

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