Sheet Pan Chicken Fajitas

March 1, 2018

Sheet Pan Chicken Fajitas

I don’t know if there is a name for this but when I see a recipe that sounds intriguing, I have this bad habit of cooking it either right-that-very-moment or pretty much never.
I do the same with clean laundry, I either get every single thing into its proper closet/drawer or it sits on my bedroom chair for days — never bothering to put it away. Same thing happens when I buy something I’m not sure of, I either return it the very next day or it stays in its bag forever.
The fact is, once something leaves my short-term memory, it may as well be lost eternally.
But with recipes, at least today, I’m on a rescue mission.

Sheet Pan Chicken Fajitas

I first saw these Sheet Pan Chicken Fajitas on Martha Stewart a few years ago and I thought it was an awesome idea. Of course, I starred the recipe in my Google Reader, only to be buried by the million other posts I starred.
I found the recipe again a year later and this time I even printed out the recipe. Again, the recipe got buried and I forgot about it.
Then I came across the recipe once again two nights ago, I finally caved in, and realized I should follow the instinct to cook without delay something that looks so delicious.

Sheet Pan Chicken Fajitas

Chicken tenders, bell peppers, and onions are tossed with oil and spices and roasted until perfectly flavorsome, succulent, and juicy.
So much more complex in flavor that one comes to expect from something made by dumping everything onto a sheet pan, tossed together and then thrown in the oven.
Delicious, healthy, low carb, Paleo, and even Whole30 compliant. This recipe also feeds a crowd and provides enough leftover for your lunchbox.
I’m sure I’ll be coming back to this all spring and summer. I know all too well I have done you a disservice by not mentioning this recipe earlier, as you could have already eaten it so many times. But I assure you, a lesson has been learned.

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas                                                                                                                      Print this recipe!
Adapted from Martha Stewart

Serves 6

1½ lbs / 680 gr chicken tenders (halved if large) or chicken breast cut into strips
1 yellow bell pepper, sliced into ¼-inch thick slices
1 red bell pepper, sliced into ¼-inch thick slices
1 orange bell pepper, sliced into ¼-inch thick slices
1 small red onion, sliced into ¼-inch thick slices
2 tablespoons vegetable oil
1 teaspoon salt
¼ ground black pepper
2 teaspoons chili powder*
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon paprika
Juice of 1 lime
Chopped fresh cilantro (or parsley) for garnish

*Chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.


Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a large rimmed baking sheet and set aside.
In a large bowl combine chicken, bell peppers, onion, oil, salt, pepper, chili powder, garlic powder, cumin, and paprika. Toss well to combine.
Spread chicken and vegetables out on the baking sheet.
Bake for 20 minutes, then turn on the broiler and cook for an additional 3 to 4 minutes, or until the peppers start to char.
Remove from the oven, sprinkle with lime juice and with chopped cilantro (or parsley).
Serve with warm tortillas (to make cauliflower tortillas use this recipe), rice or refried beans.

Nutrition facts

One serving yields 192 calories, 7 grams of fat, 7 grams of carbs, and 27 grams of protein.


  1. Delicious! I made this for dinner tonight and the chicken was moist and tender. Love your blog!

    1. That's awesome Linda! I'm planning on making them again tonight for a bunch of friends, that's how obsessed I am with this recipe... ;)

  2. Looks incredible Mike, thanks for sharing