Sheet Pan Chicken Fajitas

I realized as I was making this dish how much I cook with bell peppers. I mean seriously. I need to make a mental note to add a few plants to my garden this year! I find that peppers pair well with just about everything. They add a bit of sweetness and crunch to a variety of my dishes, and now you can add this one to your weekly dinner menu as well! Chicken fajitas are such a simple dish to prepare. Like my other recipes, this one can be modified to fit your taste buds, dietary needs and/or with what you have on hand. You can wrap it into tortillas, serve over brown rice, or a simple bed of crispy greens. The options are endless! This recipe is gluten-free, paleo and nut-free. It makes great leftovers, too!


Sheet Pan Chicken Fajitas

Author: The Happy Hungry Yogi


Yields: 4 servings

Prep time: 15 minutes

Bake time: 25 minutes


  • 1 lb boneless, skinless chicken breast
  • juice of 1 lime
  • 3 tbsp + 2 tbsp avocado oil
  • 2 tbsp maple syrup
  • 1 tbsp coconut aminos
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • sea salt + pepper to taste
  • 2 large bell peppers
  • 1 small sweet onion
  • Optional to serve: tortillas, brown rice, cauliflower rice, mixed green, avocado, shredded cheese, salsa


  1. Preheat oven to 375F.
  2. Place chicken beasts into a large ziplock bag and pound lightly. Cut the chicken into strips and return to the bag.
  3. In a small bowl whisk together lime juice, 3 tablespoons of oil, maple syrup, coconut aminos, chili powder, cumin, garlic powder, paprika, and sea salt. Pour into the chicken, let marinate while you prepare the veggies.
  4. Clean and slice the onions and peppers into strips.
  5. Lay the veggies onto the pan and toss with the remaining 2 tablespoons of oil, sea salt and pepper.
  6. Push the veggies around the outer edge of the pan the chicken to the center in an even layer.
  7. Bake for about 25 minutes or until chicken is cooked through. During the last few minutes turn the oven to broil to crisp up.
  8. Let cool slightly before serving.

Storing: leftovers will last for up to 3 days in a tightly sealed container in the fridge.

Vegan option : I’ve also made this recipe using tempeh in place of the chicken. Slice the tempeh into strips and otherwise follow the recipe directions exactly.

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