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Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita Recipe

Jan.posted by Paula 23 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita Recipe is an easy weeknight dinner staple. Crispy veggies, tender chicken and shrimp are seasoned with chili pepper and lime juice then served with healthy tortillas.

 

Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita

Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita Recipe

Healthy Sheet Pan Chicken Fajitas are full of flavor and seriously simple to make. A little chopping, slicing, and seasoning are all it takes. Everything comes together on one sheet pan in just 20 minutes. This recipe is on regular rotation when I need a super fast and tasty weeknight dinner.

  1. You may want to include green bell peppers or use whatever you have on hand.
  2. This recipe is easily adaptable. Use your favorite vegetables
  3. Additionally, you can change the protein if you prefer. Try using steak, just chicken, or just shrimp.

Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita

Tips and tricks for this recipe

  1. Start off by spreading the vegetables and chicken into an even layer on a large-rimmed sheet pan. You definitely need a pan with at least a 1-inch rim.
  2. Sprinkle with seasoning. If you have a favorite brand of fajita seasoning, you can use that instead.
  3. Bake in the preheated oven until vegetables are tender and the chicken is cooked through.
  4. Also, to give the chicken and vegetables a nice char, you can broil them for the last 2 minutes.
  5. Sprinkle lime zest and lime juice over all before serving. I highly recommend you do not leave this step off. Lime juice and zest really brighten the flavor.
  6. Serve with heated tortillas, lime juice, sour cream, sliced avocado or guacamole, and chopped cilantro.
  7. For a low-carb version, serve with these low-carb tortillas, wrapped in lettuce, or over cauliflower rice.

 Sheet Pan Chicken Fajita

Sheet pan meals are a favorite of mine. Everything cooks on one pan and you can’t beat the easy cleanup.

 

 Sheet Pan Chicken Fajita

What can I serve with my sheet pan fajitas?

  • Mexican Rice
  • Black Beans
  • Quesabirria Tacos
  • Mexican Street Corn
  • Corn Salad
  • Mexican Kale Slaw
  • Skillet Mexican Street Corn

More tasty recipes

Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots recipe
Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots recipe
Chicken fajitas on a stick.
Chicken Fajitas on a Stick
Skillet Mexican Street Corn
Skillet Mexican Street Corn

You may also enjoy this Pepper Steak.

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

Sheet Pan Chicken Fajita

Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita Recipe

Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita Recipe is an easy weeknight dinner staple. Crispy veggies, tender chicken and shrimp are seasoned with chili pepper and lime juice then served with healthy tortillas.
Author: Paula
4.93 from 42 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

For the fajitas

  • 1 yellow bell pepper sliced
  • 1 orange bell pepper sliced
  • 1 red bell pepper sliced
  • 1 red onion sliced
  • 2 limes juiced and zested
  • 2 boneless, skinless chicken breasts cut into 1-inch cubes
  • 3 tablespoons avocado oil coconut oil or olive oil can be used
  • sliced avocado (or guac), sour cream, lime wedges, chopped cilantro optional

Seasoning

  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 400 degrees F
  • Line a large, rimmed sheet pan with foil or parchment paper
  • Spread all on one even layer. Use two pans if necessary. Sprinkle with oil and seasonings
  • Cook 15 to 18 minutes or until chicken has no pink inside.
  • Sprinkle lime zest and lime juice over all.
  • Serve with warmed tortillas, avocado (or gauc), sour cream, chopped cilantro, and/or lime wedge, if desired.

For low carb

  • Serve with low carb tortillas, lettuce wrap, or over cauliflower rice

For meal prep

  • divide into lunch containers and store refrigerated

Nutrition

Calories: 213kcal | Carbohydrates: 13g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 379mg | Potassium: 521mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2500IU | Vitamin C: 143.1mg | Calcium: 31mg | Iron: 1.5mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
« Sheet Pan Roasted Chicken and Vegetables
Creamy Parmesan Cauliflower with Bacon »

Comments

  1. Lisa says

    03.14.23 at 8:49 pm

    5 stars
    Made this for dinner this evening and we loved it! Skipped tortillas and are it over cauliflower rice. This will be a new dinner favorite at our house. Thanks for sharing!

    Reply
  2. Karen Holt says

    01.22.23 at 2:39 am

    Really want to try this! What temperature should the oven be? I can’t find it mentioned anywhere.

    Reply
    • Paula says

      01.24.23 at 7:29 am

      Step 1… I couldn’t believe I had left that out and no one had ever mentioned it. lol. You’re just overlooking it in step 1. 😉

      Reply
  3. Tori says

    03.16.21 at 9:24 pm

    5 stars
    this chicken and veggies recipe is so delicious! we ended up skipping the tortillas and having it with rice as a burrito bowl instead and it tasted so good! will definitely make again

    Reply
  4. A says

    01.02.21 at 5:35 pm

    5 stars
    delicious!

    thank you!

    Reply
  5. Alekhya says

    01.22.20 at 3:41 am

    4 stars
    Hola Paula! Can I fry the vegetables on a low sim in a little bit of oil instead of baking them in the oven? Btw I loved your idea of having tender chicken together with tortillas and chilli pepper seasoning.

    Reply
    • Paula says

      01.22.20 at 6:18 am

      Yes, you can

      Reply
  6. Cathie says

    03.16.19 at 5:18 pm

    What do you do with the lime zest? I don’t think it says.

    Reply
    • Paula says

      03.17.19 at 4:37 pm

      Sprinkle the juice and zest over all the ingredients on the sheet pan. When I made this I added it before cooking. Now I add it after. It’s good either way, but a little fresher tasting adding it after it’s all cooked.

      Reply
  7. Anne says

    03.03.19 at 9:03 pm

    5 stars
    I have made this twice now and I just have to say that it’s SO good! I use a a whole 3 lb bag of chicken breast fillets and four sweet pepper and one big red onion. I kept the seasonings the same as the recipe. I tossed everything together (unlike the photo on the recipe) and then I sprinkle sea salt and fresh ground pepper over everything. About half way through cooking, I drain some of the juice from the pan as I like the chicken and vegetables a little less moist. This is a KEEPER! Thank you!

    Reply
  8. Martha says

    01.17.19 at 7:49 pm

    4 stars
    I made the fajitas and they were great an so easy! Thank you.

    Reply
  9. Karly says

    01.10.19 at 1:10 pm

    Love how easy this is plus its so colorful!

    Reply
  10. priyanka says

    01.09.19 at 3:46 am

    Wow this looks delicious! Can’t wait to try it.

    Thank you for the great recipe!
    Have a great day.
    Priyanka

    Reply

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