Easy Sheet Pan Chicken Fajitas

Easy sheet pan chicken fajitas make dinner time a breeze. Tender chicken, roasted peppers and onions, all marinated with a garlic cilantro balsamic vinegar.


  • 2 pounds boneless skinless chicken tenders
  • 2 red peppers – sliced
  • 2 yellow peppers – sliced
  • 1/2 white onion – sliced
  • 1/4 cup Olive Tree Garlic Cilantro balsamic vinegar
  • 1 Tbsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 1/2 lime
  • 1/4 cup Cotija cheese
  • corn or flour tortillas


  1. Preheat oven to 450 degrees F.
  2. Slice both the red and yellow peppers into thin slices, lengthwise. Slice the 1/2 white onion into 1/2 inch chunks, lengthwise. Place the cut vegetables onto one half of a baking sheet.
  3. Lay the chicken tenders on the other half of the baking sheet.
  4. Season the chicken and vegetables with the cumin, salt, and pepper. Then, pour the garlic cilantro balsamic over the chicken and vegetables.
  5. Using your hands. toss the chicken and vegetables to fully coat with the seasonings and balsamic.
  6. Bake in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees F.
  7. Remove the sheet pan from the oven and carefully drain off any excess juices.
  8. Using two forks, shred the chicken.
  9. Cut the lime in half and squeeze the juice over the chicken and vegetables. Toss one last time.
  10. Fill your tortillas with the chicken and vegetables, and top with crumbled Cotija cheese and additional toppings of your choice.


  • You could substitute chicken breasts or skinless chicken thighs. Just slice them into thin slices before baking.
  • Add in additional vegetable variations, if preferred.


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