Cilantro Lime Chicken Fajitas (Sheet pan recipe)

cilantro lime chicken fajitas on a flour tortilla with a hand squeezing lime juice over it. Lime wedges, cilantro, sour cream and cheese on the side.

Cilantro Lime Chicken Fajitas (Sheet pan recipe)

This tender and juicy cilantro lime chicken fajitas are baked in a sheet pan in the oven with delicious spices, bell pepper, onion, and tomato. It's a healthy and fast dinner that your oven will take care of.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Mexican

Keyword: chicken and vegetables, chicken fajitas, lime chicken fajitas, oven baked fajitas, oven fajitas, sheet pan fajitas, tex-mex food

Servings:

Calories: 261kcal

Author: Lilian Vallezi

Equipment

1 medium bowl
1 large rimmed baking sheet

Ingredients

2 lbs boneless skinless chicken breasts
4 garlic cloves (minced) (or ½ teaspoon garlic powder)
1 tablespoon chili powder
1 tablespoon cumin
½ tablespoon oregano
1 teaspoon salt
½ teaspoon smoked paprika
1 small onion, thinly sliced
2 bell peppers, thinly sliced (any colors you like)
2 Roma tomatoes, diced (optional)
1 tablespoon olive oil
1 cup cilantro, chopped
1 lime

Instructions

Preheat oven to 350ºF. Line a big, rimmed baking sheet with foil and lightly grease it. Cut chicken into thin strips and season it with garlic, chili powder, cumin, oregano, salt, and paprika. Make sure that all strips are covered with the seasonings.
Transfer the chicken and veggies to the prepared baking sheet. Sprinkle some salt over the veggies and drizzle olive oil over everything.
Bake for about 15 minutes or until chicken is cooked*. Do not overbake it. Remove sheet pan from oven, squeeze lime juice over everything, and sprinkle cilantro on top.
Serving suggestions: Spoon small amounts of chicken and veggies onto tortillas and top with some cheese, sour cream, and avocados, or serve them in a bowl with white rice and beans. You can also serve both ways, on different days, and save some time in the kitchen. :) Enjoy!!

Notes

*Sometimes, we are afraid of eating undercooked chicken, so we overcook it. This results in dried chicken, and that's not good. Since the breasts are already thinly sliced in this recipe, they get done much faster than when using whole breasts (approximately 15 minutes for this recipe).

To ensure chicken doneness, the meat should no longer be pink in the middle, and juices should be running clear. If you have a meat thermometer, it should read 165ºF (74ºC) when inserted in the center of the chicken strip.

Nutrition