Add this sheet pan baked chicken fajitas recipe to your menu rotation! This 30 minute flavorful meal can be served with tortillas (low carb-version) or served over salad with an avocado cream sauce!

Baked Chicken Fajitas Recipe

You know I’m all about easy recipes, especially during the summer when I want to enjoy the outdoors as much as possible.  See, here on the Monterey Bay, our summers are often times socked in with fog.  Some days it’s glorious and in the 70’s, then other times the temperature dips into the 60’s and it’s gloomy.  Ho-hum.

Our summer weather doesn’t arrive until September and October.   I always feel a little guilty complaining about fog, especially when I hear my inland friends and family are in sweltering heat!

Sheet pan fajitas

So, we need to be super flexible with our outdoor play time. We never know when the fog will roll in to cover our sun, which is why I’ve been relying on quick sheet pan fajita meals!

If you haven’t tried sheet pan meals yet, you’ll love the flexibility in this dish!

Pair some protein with your favorite bell pepper combination seasoned with taco seasoning and dinner is done!

Steps to make sheet pan chicken fajitas

For this recipe I used chicken tenderloins, but you can also use sliced steak, fish or shrimp!

First, preheat your oven to 400 degrees and place your sheet pan in the oven to get sizzling hot.  While that is heating, prepare the peppers and onion. I opted to use red, orange and yellow peppers.  You need three, so slice up a mix of your favorite!

Gently toss the sliced peppers with some avocado oil and set aside.

Next, remove the pan from the oven and add the peppers to the baking sheet and cook for about 7-8 minutes.

In the meantime, season the chicken with some more avocado oil and taco seasoning.

Once the vegetables are partialy cooked, add the chicken to the pan.  Reduce the heat to 350 degrees and bake for about 20 minutes.  That’s it!  Dinner is ready!

Condiments to serve with oven fajitas

Enjoy this meal with your favorite tortilla (try the 4 carb version!) or serve over a green salad!

Add some extra flavor –

• Avocado Dip from The Foodie Affair
• Sour Cream or Mexican Crema
• Shredded Cheese
• Mexican Salsa Roja from My Latina Table
• Diced Jalapeños
• Fresh Squeezed Lime Juice

Yield: 8 servings

Baked Chicken Fajitas

Print

Sheet pan fajitas with chicken tenderloins and a variety of peppers flavored with tacos seasoning spices. This simple dish is on the table in 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 onion, sliced
• 3 bell peppers, sliced
• 1 1/2 pounds chicken tenderloins
• 3 tablespoons avocado oil, divided
• Taco Seasoning

Instructions

Place baking sheet in the oven and turn heat to 400 degrees.

In a large bowl toss sliced peppers and onion with 1 1/2 tablespoons of avocado oil. 

Remove hot pan from oven and place vegetables on the baking sheet. Return to oven and cook for 7-8 minutes. 

In the same bowl add chicken tenderloins with remaining avocado oil and taco seasoning. Mix until all pieces of chicken are well coated.

Turn oven down to 350 degrees and add chicken to vegetables. Ensure all the chicken is in a single layer to cook evenly. Bake for 20 minutes.  

In the meantime heat tortillas or prepare green salad.

Remove chicken fajitas from the oven and enjoy with you favorite condiments.

Notes

Avocado oil is recommended due to the high heat smoke point since the initial temperature is 400 degrees. Extra virgin olive oil will begin to smoke over 374 degrees. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 205 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 72mg Sodium: 115mg Carbohydrates: 4g Fiber: 1g Sugar: 2g Protein: 27g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.