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 marinade, and then pop it in the oven!
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.
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
- Spanish Rice
Try these other delicious Mexican dishes!
- Chicken Stuffed Poblano Peppers
- Chorizo Queso with Flour Tortilla Chips
- Corn and Black Bean Salsa
- Fish Tacos with Spicy Slaw
- Instant Pot Chicken Enchiladas
- Instant Pot Street-Style Beef Tacos
- Mexican Black Beans
- Mexican Street Corn in a Cup (Esquites)
- One-Pan Chicken Flautas
Enjoy!
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.
Ingredients
- 1.5 lbs Chicken Breasts
- 3 Bell Peppers (Red, Yellow, Orange, and/or Green)
- 1 Yellow Onion
- 1 tbsp Oil
- Flour or Corn Tortillas
- Cilantro and Green Pepper Aioli, for topping
Chicken Marinade
- 2 tbsp Canola or Olive Oil
- 3 tbsp Brown Sugar
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tsp Salt
- 1/2 tsp 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 tbsp Olive Oil
- 1 tbsp Lime Juice
- 1 tsp Minced Garlic
- 1/2 tsp Salt
Instructions
- Prepare baking sheet by lining with 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 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.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 420Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 99mgSodium 525mgCarbohydrates 35gFiber 3gSugar 11gProtein 39g
Nutrition is not always accurate and products used in the recipe may differ from local ingredients available to you.
