These Honey Lime Baked Chicken Fajitas are quick to prepare and packed with flavor. This sheet pan dinner comes together in under 30 minutes—sweet honey, bright lime, and smoky paprika create a vibrant, family-friendly meal.
This recipe was originally published December 2018 and updated with new images and recipe tips in August 2024.
Sheet pan dinners like these oven-baked chicken fajitas are perfect for busy weeknights. They require minimal hands-on time and let your oven do the work, which is especially helpful when life is hectic.
Beyond this recipe, sheet pan meals offer lots of variety—protein and vegetables roast together for easy cleanup and simple prep. This honey lime version pairs thinly sliced chicken with peppers and onions for a bright, slightly sweet fajita filling.
Why You Will Love These Honey Lime Baked Chicken Fajitas
- Easy to prep. With basic pantry ingredients, toss the chicken and sliced veggies in a honey-lime marinade, spread on a sheet pan, and bake. While it cooks, prepare toppings and sides.
- Great to prep ahead. You can slice everything and let the chicken marinate in the refrigerator for 15 minutes up to 24 hours, then bake whenever it fits your schedule.
- Fast cook time. Thin-sliced chicken and sliced peppers bake in about 15 minutes, giving tender, juicy fajita filling with a hint of crispness to the vegetables.
- Meal prep friendly. Make a double batch for lunches or portion the cooked fajita mix into bowls for easy reheating throughout the week.
Recipe Ingredients
- Chicken breast: Boneless, skinless, cut into thin strips (about 1/2 inch or less). Thin cutlets work well.
- Bell peppers: Three total—use a mix such as red, green, and yellow for color and flavor.
- Onion: Red onion is preferred, thinly sliced.
- Olive oil: Extra virgin olive oil or your preferred cooking oil for the marinade.
- Lime: Fresh lime juice for brightness; lime zest can be added for extra citrus flavor.
- Honey: Balances the acidity of the lime. Maple syrup can be substituted if desired.
- Seasoning: A fajita spice blend of chili powder, cumin, smoked paprika, garlic powder, oregano, sea salt, and black pepper. Add cayenne or hot sauce if you like it spicy.
How to Make This Recipe
- Preheat the oven to 400°F (204°C).
- Slice chicken, peppers, and onion into thin strips and combine in a large bowl.
- Add olive oil, lime juice, honey, and the spice blend. Toss to coat evenly. Cover and refrigerate if marinating.
- Spread the mixture in a single, even layer on a large sheet pan, avoiding excessive overlap so everything roasts rather than steams.
- Bake about 15 minutes, until the chicken reaches 165°F (74°C). Let rest 5 minutes before serving. Warm tortillas in the oven during the last few minutes if desired.
Recipe Tips
- Use a large sheet pan. Spacing the chicken and vegetables helps them roast evenly. Use two pans if needed.
- Marinate for better flavor. Tossing the chicken with the marinade and letting it rest in the fridge for a few hours improves juiciness and depth of flavor.
- Use an instant-read thermometer. Check that chicken reaches 165°F (74°C) to ensure safe, tender results.
Storage
Store leftovers in an airtight container for 3–4 days. Reheat in the microwave, air fryer, or skillet. You can freeze the cooked chicken; note that bell peppers may soften and become slightly watery after thawing. Cool completely before freezing.
What to Serve With These Fajitas
- Toppings: shredded cheese, cilantro, sour cream or Greek yogurt, sliced avocado, diced tomatoes, and extra lime wedges. Serve on flour or corn tortillas or over rice bowls.
- Sides: chips and dip, black beans and rice, or a simple slaw complement the fajitas well.
- Vegetable side: grilled or air-fried corn on the cob with cilantro-lime butter pairs nicely.
Other Dinner Recipes
- Mozzarella Stuffed Chicken with Tomato and Basil
- Simple Turkey Pepper Skillet
- Creamy Pesto and Spinach Stuffed Spaghetti Squash
- Parmesan Crusted Chicken Sheet Pan Dinner
- Peanut Mango Chicken Stir Fry
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Honey Lime Sheet Pan Chicken Fajitas
Ingredients
- 1.5 lb chicken breast, thinly sliced
- 3 bell peppers, any color, sliced
- 1 small red onion, sliced
- 3 T olive oil
- Juice of 1 lime (approx. 2 Tbsp)
- 1 T honey
- 1 tsp garlic powder
- 2 tsp chili powder
- 1/2–1 tsp smoked paprika
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp sea salt, adjust to taste
- 1/4 tsp cayenne pepper (optional)
Instructions
- Preheat the oven to 400°F (204°C).
- Cut the chicken, peppers, and onion into thin strips. Combine in a large bowl.
- Add olive oil, lime juice, honey, and spices. Toss to coat evenly. Refrigerate if marinating.
- Spread the mixture in a single layer on a large sheet pan and bake about 15 minutes, until the chicken reaches 165°F (74°C). Warm tortillas in the oven for the last few minutes if desired. Let rest 5 minutes before serving.
- Serve with your favorite toppings and enjoy.
Notes
Thermometer: Use an instant-read thermometer to confirm the chicken reaches 165°F (74°C).
Pan size: A large sheet pan helps ingredients roast evenly. Use two pans if needed to avoid overcrowding.
Storage: Leftovers keep in the refrigerator for 3–4 days. Freeze cooked chicken if desired; peppers may soften after thawing.
Nutrition
Nutrition information is an approximation.
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