Sheet Pan Chicken Fajitas

by Julianne De Witt

October 26, 2022

These chicken fajitas are a family favourite made easier on the sheet pan. Served with warmed tortillas, Pico de Gallo and avocado crema, these make great leftovers so make a double batch and take them for lunch the next day!

Pico de Gallo or Salsa Fresca is traditionally made with equal parts tomatoes and onion, with fresh chopped cilantro, lime juice and jalapeno. I remove the seeds but if you like your salsa hot, leave the seeds in.

Avocado crema is a smooth and tangy sauce, lighter than guacamole, and works really well with these fajitas. I use Tajin in my recipe. It’s a unique seasoning made with a blend of mild chili peppers, lime, and sea salt. You can find it in the Mexican foods section of your supermarket. I highly recommend keeping a bottle in your spice cupboard. It’s great all-purpose seasoning and tastes great on fruit and on the rim of your margarita.


Sheet Pan Chicken Fajitas

Your favourite fajitas made easier. Served with a zesty avocado crema and pico de gallo. Delicious!
Course: Main Course
Servings: 4


Chicken Fajitas

  • 5 chicken breasts boneless & skinless
  • 3 bell peppers
  • 1 medium onion
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 limes one juiced, one cut into wedges for serving
  • 3 tbsp olive oil
  • 8 6-inch flour tortillas wrapped in foil
  • 1 cup grated cheddar cheese

Avocado Crema

  • 2 ripe avocados
  • 1/3 cup sour cream
  • juice of 1 lime
  • 1 clove minced garlic
  • 3/4 tsp Tajin
  • pinch salt
  • 1 tbsp water (optional)

Pico De Gallo

  • 4 roma tomatoes diced
  • 1/2 onion diced
  • 1 small jalapeno seeded and diced
  • 1/3 cup cilantro chopped
  • juice of 1 lime
  • salt to taste


  • Pre-heat oven to 400 degrees. Slice peppers and onions into strips and add in a thin layer to one side of a large foil-lined baking sheet. Drizzle with 1 tbsp olive oil. Cut chicken breasts into 1/4 inch thick slices and add to a large bowl. Add 2 tbsp of olive oil to the chicken and top with chili powder, cumin, smoked paprika, oregano, salt, pepper and lime juice. Stir to make sure chicken is coated evenly with spices. Add chicken to the other side of the baking sheet. Place baking sheet in oven for 30 minutes until chicken reaches an internal temperature of 165 degrees. At the 25 minute mark, place the foil wrapped tortillas in the oven for warming. Serve with grated cheddar, lime wedges, avocado crema and pico de gallo. Recipes below.

Avocado Crema

  • Add avocados, sour cream, lime juice and minced garlic to blender. Blend until creamy adding a tbsp of water if necessary to reach the desired consistency. Using a spatula, transfer the crema to a small bowl and season with Tajin and salt to taste.

Pico De Gallo

  • Add chopped tomatoes, onion, jalapeno and cilantro to a medium bowl. Stir in lime juice and salt to taste.
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