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Sheet Pan Chicken Fajitas

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Sheet Pan Chicken Fajitas
Submitted by:
Makes: 4 servings adjust
This recipe is really easy to put together, tastes great and, since it's cooked in one pan, clean-up is easy!

Prep time and cooking time are under an hour but this recipe does require a 4-6 hour marinating time so be sure to allow time for that.

Note to me: Original recipe did not call for a marinating time. Maybe try without next time to see how that comes out.



  • 1 teaspoon Chili Powder
  • 1 teaspoon Ancho Chili Powder
  • 1 12 teaspoons Ground Cumin
  • 1 teaspoon Paprika
  • 12 teaspoon Ground Coriander
  • 12 teaspoon Kosher Salt
  • 12 teaspoon Ground Black Pepper

Step 1

In a medium size bowl mix together the chili powder, ancho chili powder, cumin, paprika, ground coriander, salt and pepper.


  • 3 tablespoons Olive Oil
  • 2 tablespoons Fresh Lime Juice
  • 3 tablespoons Fresh Cilantro, chopped
  • 2 cloves Garlic, pressed, minced or grated

Step 2

Add the olive oil, lime juice, cilantro and garlic to the bowl with the spice mixture. Stir to combine, forming the marinade.


  • 2 pounds Boneless Skinless Chicken Breast

Step 3

Slice chicken into 1/2-inch thick strips and slice any extra wide slices in half. Place chicken strips into a large Ziplock bag.


  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper

Step 4

Core and slice each of the peppers into 1/4-1/2 inch strips. Add to bag with chicken.


  • 1 medium Yellow Onion

Step 5

Peel onion and cut in half. Slice each onion half into 1/4-1/2 inch slices, cutting from top to root. Add onion to bag with chicken and peppers.

Step 6

Pour marinade from Step 2 into Ziplock bag with the chicken, peppers and onions. Seal and mush bag around to coat the chicken and vegetables evenly with marinade.

Step 7

Place bag into refrigerator. Allow to marinate for 4-6 hours.

Step 8

Preheat oven to 400 degrees F. Line a 17x12-inch baking sheet with foil and spray with cooking spray.

Step 9

Dump the chicken, peppers and onions out onto the prepared baking sheet. Spread everything out, as best you can, into a single layer. Take care that the chicken pieces are separated and not clumped together.

Step 10

Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center).


  • 8 Flour Tortillas, taco size

Step 11

Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.


  • Shredded Mexican Blend Cheese, optional
  • Tomato, diced; optional
  • Guacamole, or avocado slices; optional
  • Sour Cream, optional

Step 12

Serve filling warm in warm tortillas with desired toppings.
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