When it comes to quick and nourishing weeknight dinners, sheet pan chicken fajitas are one of my go-to recipes. They’re simple to prep, loaded with flavor, and perfect for tossing everything on one pan and letting the oven do the work.

This version is made with a bright citrus marinade, poblano and bell peppers, and a smoky, dairy-free charred jalapeño crema that takes it to the next level (option to make with sour cream if dairy is not a concern!). It’s a balanced, protein-packed meal that’s also gluten-free (as long as you serve with GF corn tortillas or lettuce cups), making it a great option for a variety of lifestyles.

Whole Ingredients, Bold Flavor

The whole meal tastes incredible, but the star of this dish is the citrus-marinated chicken — a flavorful combo of orange zest, lime juice, and anti-inflammatory spices like cumin, smoked paprika, and coriander.

These ingredients not only boost flavor but also support digestion and immune health. Paired with roasted peppers and onions, you get fiber and antioxidants in every bite.

The charred jalapeño crema is creamy, cooling, and made with dairy-free yogurt, which adds gut-friendly probiotics while offering a healthier alternative to traditional sour cream (which you could also totally use too, if preferred!). Plus, jalapeños are rich in vitamin C and capsaicin, which may help reduce inflammation.

And with the lean, thin-sliced chicken breasts as the base, this recipe is high-protein, helping to keep you satisfied and support muscle recovery—especially important if you’re staying active (looking at you, my GOOD // SWEAT girlies currently working your way through any of my gym-based guides!).

Easy Sheet Pan Chicken Fajitas with a Zesty Citrus Twist

Another reason I love these oven-baked fajitas? They’re super versatile. Serve them in warm corn tortillas, crisp lettuce cups, or over a bed of greens for a low-carb option.

Just make sure you don’t skip the creamy jalapeño-lime sauce—it adds the perfect kick. I like to top mine with avocado slices, extra cilantro, and a few charred lime wedges. You really can’t go wrong!

Whether you’re cooking for family or prepping a few healthy meals for the week, this one-pan dinner is full of flavor and made with whole, feel-good ingredients.

Let the fajita obsession begin! I’d love to hear what you think below. Enjoy!

INGREDIENTS YOU’LL NEED:

Main:

1.5 pounds thin-sliced boneless skinless chicken breasts
1 large bell pepper, sliced in strips
2 poblano peppers, sliced in strips
1 small red onion, thinly sliced
2 tablespoons avocado oil
Zest of 1 large orange
Juice of 1 large orange
1 ¼ teaspoons smoked paprika
1 teaspoon cumin
¾ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon ground coriander, optional
1 ½ limes, halved (roasted on the pan)

Charred Jalapeño Crema:

1 large jalapeño, halved and seeds removed
⅓ cup dairy-free yogurt or sour cream
2 tablespoons lime juice
½ teaspoon sea salt
2 tablespoons chopped cilantro
1 clove garlic (optional)

To Serve:

Corn tortillas or lettuce cups
Avocado slices
Cilantro
Charred lime wedges

HOW TO MAKE SHEET PAN CHICKEN FAJITAS WITH CITRUS MARINADE + CHARRED JALAPEÑO CREMA (GLUTEN & DAIRY-FREE)

Preheat the oven to 425°F.

Line a large sheet pan with parchment for easy cleanup. Spread the chicken, red bell pepper, poblano, and red onion in sections in an even layer across the pan.

In a small bowl, whisk together the avocado oil, orange zest and juice, smoked paprika, cumin, garlic powder, oregano, coriander, and salt. Pour the marinade over the chicken and veggies, then use your hands or tongs to toss until everything is well coated and glistening. Nestle the lime halves onto the pan, cut-side up, to roast alongside.

Roast for 18 to 20 minutes, flipping everything once halfway through, until the chicken is cooked through and the veggies are tender with caramelized edges. If you want extra char, broil for the final 1 to 2 minutes until golden and slightly crispy.

While the sheet pan is roasting, heat a dry skillet over medium-high heat. Place the jalapeño halves cut-side down and sear for 3 to 4 minutes, until the skin blisters and blackens in spots. Transfer to a blender with the yogurt, lime juice, salt, cilantro, and garlic (if using). Blend until smooth and creamy—this is your zesty jalapeño crema.

To serve, layer the roasted chicken and veggies into warm tortillas or crisp lettuce cups. Add sliced avocado, a generous drizzle of jalapeño crema, and finish with a big squeeze of the charred lime.

RECIPE SUBSTITUTIONS & QUESTIONS

You can easily customize this recipe based on what you have on hand. Swap chicken breasts for boneless chicken thighs for extra tenderness, or use shrimp for a lighter option. Don’t have poblanos? Try sliced zucchini, mushrooms, or more bell peppers.

For the crema, Greek yogurt (or sour cream) works in place of dairy-free yogurt if you’re not avoiding dairy, and you can adjust the heat by adding more or less jalapeño. If any gluten sensitivities, make sure to use gluten-free corn tortillas, or serve in lettuce cups or over a bed of greens.

Can I make these sheet pan chicken fajitas ahead of time?

Yes! These fajitas are perfect for meal prep. You can marinate the chicken and prep the veggies up to 24 hours in advance, then bake everything when you’re ready. Leftovers store well in the fridge for up to 4 days and can be reheated in the oven or a skillet.

Is the charred jalapeño crema spicy?

It has a mild to medium kick depending on the jalapeño you use. Removing the seeds keeps it on the milder side. You can always roast an extra jalapeño if you love more heat—or swap it with a milder pepper like Anaheim for a gentler flavor.

More Healthy Sheet Pan Recipes to Try:

Roasted Veggies with Bacon and Pepita Pesto

Sheet Pan Greek Chicken and Chickpea Salad

Seasoned Crispy Chicken Drumsticks

Baked Beef Tacos

Easy Sheet Pan Chicken Fajitas with Citrus Marinade + Charred Jalapeño Crema (Gluten & Dairy-Free)