This simple sheet pan meal of zesty lime chicken and spicy fajita vegetables is a sure winner for a quick weeknight dinner.
Jump to RecipeSheet pan meals are a quick and easy way to get dinner on the table with minimal dishes to wash afterwards. This sheet pan dinner combines a zesty lime chicken with roasted fajita vegetables for an easy and filling meal that everyone will love.
To start things off, whisk together olive oil, lime juice, garlic, cayenne pepper, and ground black pepper to make a marinade. Marinate your chicken breasts in a plastic or silicone bag or shallow, covered dish. Marinate for at least 2 hours, although overnight is best.
Then, slice your bell peppers, purple onion, and mushrooms. Use whichever color bell peppers you prefer, though personally, I like using two different colors to add some extra flair.
Place your marinated chicken breasts onto a lined baking sheet and bake at 400 degrees Fahrenheit for 20-30 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
Coat your veggies with minced garlic, olive oil, chili powder, and ground cumin. Spread them evenly onto a lined baking sheet and roast at 400 degrees Fahrenheit for about 20 minutes, or until veggies can be easily pierced with a fork.
Once everything is cooked, slice or shred your chicken and layer onto a tortilla with fajita vegetables. Enjoy with a side of guacamole, salsa, or your favorite accompaniment. Enjoy!
Sheet Pan Fajita Lime Chicken and Veggies
Ingredients
For the chicken
- 1 lb boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 lime juiced
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper
For the fajita vegetables
- 2 bell peppers (any color) sliced into strips
- 1 purple onion sliced into strips
- 8 oz baby bella mushrooms sliced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
For serving
- 8 small tortillas of choice
Instructions
- To make the chicken marinade: whisk together olive oil, lime juice, ground black pepper, and cayenne pepper until combined.
- Marinate chicken for at least 2 hours (overnight is best).
- Preheat oven to 400 degrees Fahrenheit, and line two baking sheets with foil or parchment paper.
- Place chicken breasts onto first prepared baking sheet and bake for 20-30 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Toss bell peppers, onion and mushrooms with garlic, olive oil, cumin, and chili powder. Spread evenly onto second baking sheet and roast for about 20 minutes or until vegetables are tender enough to be easily pierced with a fork.
- Slice or shred chicken and layer onto tortilla with fajita vegetables to serve.
Video
Notes
- Chicken can be marinated for up to 48 hours.
- Yellow or white onion can be used instead of purple onion, if desired.