This is an easy oven-baked sheet pan chicken fajitas recipe with marinated strips of chicken, bell peppers, and onions served on a warm tortilla shell topped with green chili aioli.
This is one of those sheet pan meals that’s easy to make and doesn’t require a lot of watching as it cooks. Dice the chicken and vegetables, let the chicken marinate, and then pop it in the oven!
Also, try my one-pot air fryer chicken fajitas!
Sheet Pan Chicken Fajitas Ingredients
- Boneless Skinless Chicken Breasts
- Bell Peppers (Red, Yellow, Orange, and/or Green)
- Yellow Onion
- Canola or Olive Oil
- Flour or Corn Tortillas
- Cilantro, for topping
Chicken Fajitas Marinade
- Canola or Olive Oil
- Brown Sugar
- Chili Powder
- Cumin
- Onion Powder
- Garlic Powder
- Paprika
- Oregano
- Salt
- Cayenne Pepper
- Lime
- Orange
Green Chili Aioli
- Mayonnaise
- Canned Green Chiles
- Lime Juice
- Olive Oil
- Salt
How to Marinate Chicken Fajitas
In a bowl, mix together all of the marinade ingredients listed in the recipe card. Then place the strips of raw chicken in the bowl and coat it in liquid.
It’s best to have the chicken marinate for at least an hour before cooking to absorb the seasoning and spices.
How to Cook Sheet Pan Chicken Fajitas
- Line a baking sheet with aluminum foil and wrap tortilla shells in foil as well.
- Slice bell peppers and onion into thin strips. Place on the baking sheet, coat with 1 tablespoon of oil, and stir.
- Preheat oven to 400 degrees Fahrenheit.
- Remove chicken from the refrigerator and add chicken to the baking sheet. Mix chicken and vegetables together. Spread in an even layer. Bake in the oven for 20 minutes.
- While it bakes, prepare green chili aioli by mixing all sauce ingredients in a food processor or blender.
- After baking for 20 minutes, add wrapped tortilla shells to the baking sheet and bake for an additional 5 minutes. Serve chicken, peppers, and onions on warmed tortilla shells. Top with cilantro, a fresh squeeze of lime, and green chili aioli.
What goes with chicken fajitas?
These delicious appetizers and sides go great with chicken fajitas!
- 7 Layer Dip
- Cilantro Rice
- Corn and Black Bean Salsa
- Mexican Black Beans
- Mexican Street Corn in a Cup (Esquites)
- Refried Beans
- Rotel Cheese Dip
- Spanish Rice
Recommended Recipes
- 19 Cinco de Mayo Mexican Recipes
- 27 Air Fryer Cinco de Mayo Recipes
- Chorizo Queso with Flour Tortilla Chips
- Corn and Black Bean Salsa
- Garlic-Lime Crockpot Chicken Tacos
- Mexican Black Beans
- Mexican Street Corn in a Cup (Esquites)
- Mini Chicken Flautas
- One-Pan Chicken Flautas
Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas baked with marinated strips of chicken, bell peppers, and onions served on a warm tortilla shell topped with green chili aioli.
Equipment
Ingredients
- 1.5 pounds Chicken Breasts
- 3 Bell Peppers Red, Yellow, Orange, and/or Green
- 1 Yellow Onion
- 1 tablespoon Olive Oil
- Flour or Corn Tortillas
- Cilantro and Green Pepper Aioli for topping
Chicken Marinade
- 2 tablespoons Canola or Olive Oil
- 3 tablespoons Brown Sugar
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- ½ teaspoon Cayenne Pepper
- 1 Lime juiced
- 1 Orange juiced
Green Chili Aioli
- 1 cup Mayonnaise
- 1 4 oz Can of Green Chiles or 2 Fresh Green Chiles, diced
- 1 tablespoon Olive Oil
- 1 tablespoon Lime Juice
- 1 teaspoon Minced Garlic
- ½ teaspoon Salt
Instructions
- Prepare baking sheet by lining with aluminum foil or spraying with nonstick cooking spray. Wrap tortilla shells in additional foil.
- In a bowl, whisk marinade ingredients together. Slice chicken into thin strips and place chicken in the marinade. Place in the refrigerator while cutting the vegetables.
- Slice bell peppers and onion into thin strips. Place on the baking sheet, coat with 1 tablespoon of oil, and stir.
- Preheat oven to 400 degrees Fahrenheit.
- Remove chicken from the refrigerator and add chicken to the baking sheet. Mix chicken and vegetables together. Spread in an even layer. Bake in the oven for 20 minutes.
- While it bakes, prepare green chili aioli by mixing all sauce ingredients in a food processor or blender.
- After baking for 20 minutes, add wrapped tortilla shells to the baking sheet and bake an additional 5 minutes. Serve chicken, peppers, and onions on warmed tortilla shells. Top with cilantro, a fresh squeeze of lime, and green chili aioli.
Nutrition
Calories: 420kcalCarbohydrates: 35gProtein: 39gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 99mgSodium: 525mgFiber: 3gSugar: 11g
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