Name: Honey Lime Baked Chicken Fajitas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips; 3 large bell peppers (red, yellow, green), sliced thin; 1 large red onion, sliced thin; 2 tablespoons olive oil; 2 tablespoons honey; Zest and juice of 2 limes; 2 cloves garlic, minced; 1 1/2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 8 small flour tortillas (or corn, if preferred), warmed; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Hey y’all! If you’re looking for a recipe that’s as vibrant and tangy as it is effortless, these Honey Lime Baked Chicken Fajitas are sure to steal the show. Perfectly juicy chicken stripes, sweet bell peppers, and onions get tossed in a zesty honey-lime marinade and baked to perfection on one sheet pan. Ideal for easy weeknight dinners, lively gatherings, or even meal prepping—this recipe is big on taste and short on hassle. Let’s get cooking!

Why You’ll Love This

The blend of honey and lime delivers a mouthwatering sweet and tangy kick.
It’s a hands-off, sheet-pan meal with minimal prep and easy cleanup.
Bright, colorful veggies make dinnertime as beautiful as it is flavorful.
Perfect for serving a crowd or customizing with your favorite toppings.
Family-friendly and great for meal prepping throughout the week.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
3 large bell peppers (red, yellow, green), sliced thin
1 large red onion, sliced thin
2 tablespoons olive oil
2 tablespoons honey
Zest and juice of 2 limes
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
8 small flour tortillas (or corn, if preferred), warmed
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions

Preheat and Prep: Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
Mix the Marinade: In a large bowl, whisk together olive oil, honey, lime zest, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper.
Combine chicken and Veggies: Add the chicken strips, bell peppers, and onions to the bowl. Toss well to coat everything evenly with the marinade.
Arrange and Bake: Spread the chicken and vegetable mixture evenly on the prepared sheet pan. Bake for 22-25 minutes, stirring halfway through, until the chicken is cooked through and the veggies are tender-crisp.
Broil for Char (Optional): For extra char and flavor, broil on high for the last 2-3 minutes, watching carefully.
Serve: Serve sizzling hot in warmed tortillas. Garnish with chopped cilantro and extra lime wedges. Enjoy!

Notes

For best flavor, marinate the chicken and veggies for up to 30 minutes before baking if time allows.
Slice the chicken, peppers, and onions as uniformly as possible for even cooking.
Use parchment or foil for minimal sticking and ultra-easy cleanup.

Variations

Spicy Honey Lime Fajitas: Add 1/4 teaspoon cayenne or a sliced jalapeño to the marinade for extra heat.
Sheet Pan Shrimp Fajitas: Swap chicken for 1 1/2 lb large shrimp (bake for just 10-12 minutes instead).
Vegetarian Fajitas: Substitute chicken with extra veggies like zucchini, portobello mushrooms, or drained canned chickpeas.

Required Equipment

Large rimmed sheet pan
Parchment paper or foil
Mixing bowls
Sharp knife
Cutting board
Tongs or spatula

Storage Instructions

Let leftovers cool completely, then store chicken and veggies in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Avoid freezing, as the veggies may turn soggy.

Suggested Pairings & Serving Recommendations

Serve alongside cilantro-lime rice or Spanish rice for a hearty meal.
Top with creamy avocado slices, shredded cheese, or a dollop of sour cream.
Pair with classic chips and guacamole, or a fresh corn salad.

Pro Tips

Line your sheet pan for the easiest cleanup ever—nothing is worse than scrubbing baked-on marinade!
Don’t overcrowd the pan—spread everything into a single layer for the best caramelization.
Give your chicken strips a quick pat dry before marinating to help the flavors absorb better.

FAQ

Can I prepare these fajitas ahead of time?: Absolutely! Simply marinate the chicken and veggies, then cover and refrigerate for up to 12 hours before baking.
Can I use chicken thighs instead of breasts?: Yes, boneless, skinless chicken thighs work great and offer extra juiciness—just slice thin and adjust cooking time as needed.
How do I make this gluten-free?: Swap in certified gluten-free corn tortillas and double-check that all your spices are gluten-free.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes