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.
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Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita Recipe
Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita Recipe are full of flavor and seriously simple to make. A little chopping, slicing, and seasoning is 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.
- You may want to include green bell peppers or use whatever you have on hand.
- This recipe is easily adaptable. Use your favorite vegetables
- Additionally, you can change the protein if you prefer. Try using steak, just chicken, or just shrimp.
Tips and tricks for this recipe
- 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.
- Sprinkle with seasoning. If you have a favorite brand of fajita seasoning, you can use that instead.
- Bake in the preheated oven until vegetables are tender and the chicken is cooked through.
- Also, to give the chicken and vegetables a nice char, you can broil for the last 2 minutes.
- 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.
- Serve with heated tortillas, lime juice, sour cream, sliced avocado or guacamole, and chopped cilantro.
- For a low carb version, serve with these low carb tortillas, wrapped in lettuce, or over cauliflower rice.
Sheet pan meals are a favorite of mine. Everything cooks on one pan and you can’t beat the easy cleanup.
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- Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots recipe
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- Chicken Fajitas on a Stick
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- Skillet Mexican Street Corn
More delish recipes to try
- Ranch Pork Chops and Potatoes Sheet Pan Dinner
- Sheet Pan Steak and Veggies
- Pepper Steak
- Sheet Pan Beef and Broccoli
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Healthy 20 Minute Chili Lime Sheet Pan Chicken Fajita Recipe
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Save To Your Recipe BoxIngredients
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
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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Tori says
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
A says
delicious!
thank you!
Alekhya says
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.
Paula says
Yes, you can
Cathie says
What do you do with the lime zest? I don’t think it says.
Paula says
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.
Anne says
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!
Martha says
I made the fajitas and they were great an so easy! Thank you.
Karly says
Love how easy this is plus its so colorful!
priyanka says
Wow this looks delicious! Can’t wait to try it.
Thank you for the great recipe!
Have a great day.
Priyanka