Sheetpan Chicken Fajita

Whip up a fuss-free Mexican-inspired feast with these Sheet Pan Chicken Fajitas. They’re a Gluten-Free and Dairy-Free treat that’s sure to please with their mix of zesty flavors and hearty ingredients.

You can also enjoy this recipe with our Fully Cooked Grilled and Diced Chicken Breast options.

  1. Heat the Fully Cooked Grilled Organic Chicken Breasts or Diced Chicken Breasts according to the package instructions. If using the grilled chicken breasts, slice them after heating.
  2. Once the vegetables are roasted and the chicken is heated, combine them on the sheet pan, and bake for an additional 2-3 minutes to meld the flavors.

Sheetpan Chicken Fajitas

Whip up a fuss-free Mexican feast with these Sheet Pan Chicken Fajitas. They're a Gluten-Free and Dairy-Free treat that's sure to please with their mix of zesty flavors and hearty ingredients.
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Protein: Poultry
Cut: Chicken Breast, Fully Cooked Diced Chicken Breast, Fully Cooked Grilled Chicken Breast, Prepared
Diet: Dairy Free, Gluten Free
Course: Lunch, Meal Prep
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4


  • 2 lbs chicken breasts diced
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp oregano
  • ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp cayenne
  • ¼ tsp black pepper
  • tortillas for serving
  • avocado for serving
  • BBQ sauce for serving


  • Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easy cleanup.
  • Spread out the diced chicken breasts on one side of the baking sheet.
  • Place the sliced red bell pepper and zucchini on the other side of the sheet.
  • In a small bowl, mix together the olive oil, salt, oregano, cumin, paprika, cayenne, and black pepper. Drizzle this mixture over the chicken and veggies, then toss to ensure everything is well coated.
  • Place the sheet pan in the oven and bake for 10-15 minutes, or until the chicken is cooked through and the veggies are tender.
  • While the fajita mix is cooking, warm the tortillas, and slice the avocado.
  • To serve, load the chicken and veggies onto warm tortillas, top with slices of avocado, and drizzle with BBQ sauce if desired.
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Emily is a freelance content creator with a love for creating in the kitchen and connecting with her community. She runs a GF/DF cake-baking service (ATX Cake Bae), hosts her podcast (Let's Thrive), and works as a virtual assistant in Austin TX. She's passionate about health & wellness and creating a life you love, day by day.