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These simple Honey Lime Baked Chicken Fajitas are simple to make and full of flavor and spice. This sheet pan dinner is served in under 30 minutes! A touch of honey, lime and smoked paprika combine for an out of this world flavor the whole family will love!
This recipe was originally published December 2018 and updated with new images and recipe tips in August 2024.
Sheet Pan dinners like this oven baked chicken fajitas recipe may very well be the best of the best when it comes to simple dinners.
They are dinners that do not require you to hang out by the stove the entire time you are cooking. With a toddler, that is key. I cannot cook at the stove and chase after Sam at the same time. I promise, it cannot be done.
Aside from these easy baked chicken fajitas, you will see there are a lot of sheet pan dinner options: Parmesan Crusted Steak, Honey Garlic Chicken, Sheet Pan Lemon Chicken and Broccoli and Sheet Pan Nachos to name a few.
Why You Will Love These Honey Lime Baked Chicken Fajitas:
- So simple to prep. Minimal basic ingredients and so easy to make! Toss the chicken and sliced veggies into a simple honey lime marinade and then bake on a sheet pan. That is all you have to do! Get all of your toppings and fixin’s ready while the chicken cooks and dinner is served in no time.
- Easy to make ahead of time. The incredible thing about these baked chicken fajitas is that I can prep everything early in the day and let the chicken soak in the marinade and then pop it all in the oven a bit before dinner. This allows me to get everything set and ready when it makes the most sense in my day.
- Cooked in just 15 minutes. That is right–these baked fajitas take 15 minutes to cook! The thin sliced chicken bakes up quickly and the peppers and onions become nice and tender with plenty of bite still. These Cilantro Lime Flat Iron Steak Fajitas are another easy fajitas recipe!
- Great for weekly meal prep. If you love getting several meals prepped early in the week, then these sheet pan chicken fajitas are gonna be a must. Bake the chicken and peppers and then portion out single rice bowls or have the fajita meat ready to go in a container to top salads, add to tortillas and more.
Recipe Ingredients:
- chicken breast: boneless skinless chicken breasts cut into very thin pieces, about 1/2 inch thickness at most. I use kitchen sheers to cut my chicken and that works very well. I have bought thin chicken cutlets and cut those very easily since they are already very thin. I don’t suggest using any form of bone in meat for these oven fajitas.
- bell peppers: I typically do a green bell pepper and a red bell pepper for sure, and then the third is either one of those or I toss in a yellow. Use what you have on hand or your favorite!
- onion: red onion is our preference, but you can use another type
- olive oil: extra virgin olive oil adds a hint of flavor to the marinade. You can opt for another cooking oil that you enjoy more if desired.
- lime: fresh lime juice is strongly suggested. This makes for the best flavor. You can also add a touch of lime zest if desired to the marinade.
- honey: honey adds a touch of sweet and balances out the tart lime flavor. If you are not a fan, you could use a touch of maple syrup if desired.
- seasoning: I make a simple homemade fajita seasoning using a combination of chili powder, cumin, smoked paprika, garlic powder, oregano, sea salt and black pepper. If you don’t have smoked paprika, regular can work, but you will miss out on that nice smoky flavor. I sometimes toss in some cayenne or hot sauce to up the heat level since my husband likes his spicy.
How to make this recipe:
- Chop the veggies and cut the chicken into thin slices–I use kitchen scissors to cut mine. Add to a large bowl.
- Add in the marinade ingredients and seasoning and toss well to evenly coat the chicken, peppers and onion. Cover and chill if allowing to marinade–the chicken can marinate for as little as 15 minutes and ultimately up to 24 hours.
- Spread the chicken and vegetables onto a sheet pan and try to make one even layer. It is okay if chicken or veggies are touching each other on the sheet pan, but try to make it just one layer if possible.
- Bake in preheated oven for 15 minutes or until chicken reaches an internal temperature of 165°F. Allow to sit for about 5 minutes before serving with your favorite fajita toppings!
Recipe Tips
- Use a large pan for these baked chicken fajitas. You want to space out the chicken as much as possible so there is no overlapping. I only used a smaller pan for the photos, but any other time I make them, I use a much larger pan and the food is well spaced. You can place it on two pans as well.
- These baked chicken fajitas are GREAT to make ahead and then pop in the oven when you are ready to make dinner. Slice up the chicken and veggies and then toss everything into a plastic bag with spices, lime juice and oil and let it sit all day for even better flavor and more juiciness!
- Use an instant-read meat thermometer for best results. To avoid over or under cooking your chicken, use a thermometer to check the internal temperature is at 165°F.
Storage:
Store leftovers in an airtight container for about 3-4 days. You can reheat in the microwave, air fryer, or your preferred method.
You can freeze this recipe however, the peppers can become a bit water logged after thawed, so just be aware the texture of the vegetables will not be the same. The chicken however does very well in the freezer. Allow it to cool fully before freezing.
What to serve with these fajitas:
- The answer may be what doesn’t go well with these baked chicken fajitas! Ha! For starters: toppings! Shredded cheese, cilantro, sour cream or plain Greek yogurt, sliced avocado, tomatoes, a squeeze of lime. Use flour tortillas or corn tortillas and fill them up! Make an amazing rice bowl with these toppings as well.
- Chips and dip is always a great side dish option for fajitas. This Spicy Mango Guacamole is one of our favorites. Or a 3 Bean Cowboy Caviar if you would like!
- This Air Fryer Corn on the Cob with Cilantro Lime Butter Sauce is a must have dish as well!
- Black beans and rice, cilantro lime rice–rice of any kind really!
- Check out these amazing slaws as well!
- And to drink? A Strawberry Basil Margarita is a fun sip!
other dinner recipes:
- MOZZARELLA STUFFED CHICKEN WITH TOMATO AND BASIL
- SIMPLE TURKEY PEPPER SKILLET
- CREAMY PESTO AND SPINACH STUFFED SPAGHETTI SQUASH
- PARMESAN CRUSTED CHICKEN SHEET PAN DINNER
- PEANUT MANGO CHICKEN STIR FRY
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Honey Lime Sheet Pan Chicken Fajitas
These simple Honey Lime Baked Chicken Fajitas are simple to make and full of flavor and spice. This sheet pan dinner is served in under 30 minutes! A touch of honey, lime and smoked paprika combine for an out of this world flavor the whole family will love!
Ingredients
- 1.5 lb chicken breast
- 3 bell peppers, any color , sliced
- 1 small red onion, sliced
- 3 T olive oil
- Juice of 1 lime, approx. 2 Tablespoons
- 1 T honey
- 1 tsp garlic powder
- 2 tsp chili powder
- ½-1 tsp smoked paprika
- 1 tsp cumin
- ¾ tsp oregano
- ½ tsp black pepper
- ½ sea salt, more or less as desired
- ¼ tsp cayenne pepper (optional)
Instructions
- Preheat oven to 400°F.
- Cut chicken into thin strips. Slice onion and peppers into thin strips as well. Place chicken and veggies in a bowl and top with marinade ingredients and seasoning, tossing well to coat evenly.(If meal prepping or marinading, place in fridge covered until ready to cook.)
- Before cooking, spread the chicken and vegetable mixture evenly on a large sheet pan allowing for as little overlap as possible.
- Bake for about 15 minutes or until chicken is 165°F internal temperature. In the last several minutes, place tortillas wrapped in foil in the oven to heat as well. Remove from oven and rest for about 5 minutes. (Absorb any excess liquid on the pan with a paper towel.)
- Serve with your favorite fajita toppings and enjoy!
Notes
Use an instant-read meat thermometer for best results. To avoid over or under cooking your chicken, use a thermometer to check the internal temperature is at 165°F.
Use a large pan for these baked chicken fajitas. You want to space out the chicken as much as possible so there is no overlapping. I only used a smaller pan for the photos, but any other time I make them, I use a much larger pan and the food is well spaced. You can place it on two pans as well.
Storage: Store leftovers in an airtight container for about 3-4 days. You can reheat in the microwave, air fryer, or your preferred method.
Nutrition
Calories: 333kcal, Carbohydrates: 11g, Protein: 37g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 109mg, Sodium: 218mg, Potassium: 802mg, Fiber: 2g, Sugar: 7g, Vitamin A: 691IU, Vitamin C: 52mg, Calcium: 29mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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Amei e vou fazer essa semana, obrigada pela receita
Thank you!! I had to translate the message but very much appreciate it!
I made these fajitas for an easy weeknight dinner and they were delicious! You won’t have to compromise on awesome flavor when making this quick meal. These will be working their way into our regular dinner rotation!
Alyssa you made my day!!! Thanks so much—this is one of our faves too!!
OMG! This meal was so delicious! My husband and I loved it so much and it held great for leftovers.
Thanks so much for sharing Megan! One of our faves–I think I like them better the next day even!
I am a working mom and I need quick and easy dinners like that and the fact that it is on one sheet pan is perfect!
Exactly, Nicole! Can’t go wrong!
These chicken fajitas look awesome! Love that they are made in one pan. Such an easy dinner idea!
Thanks Sam!