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Sheet pan chicken fajitas | wholesome-joy.com

Fire Roasted Chicken Fajitas

Kelly Favara
Chicken fajitas assembled and baked on a sheet pan with roasted salsa for added flavor!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Gluten-Free, Keto, Mexican, Paleo, Whole-Food, Whole30
Servings 6


  • 1 cup fire roasted salsa such as Herdez's Roasted Salsa Roja
  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1/2 yellow onion thinly sliced
  • 1 1/2 pounds chicken breast* butterflied
  • 1-2 pinches sea salt
  • 1-2 pinches black pepper

Other Ingredients [to serve]

  • avocado sliced
  • cilantro chopped
  • Lime
  • romaine lettuce* [to act as tortilla] washed and ends trimmed


  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • Place bell peppers and onion onto the pan, season with EVOO, salt, and pepper. Toss to evenly coat. Move peppers and onions to the sides of the pan, leaving the center open.
  • In a sauce man, bring salsa to a boil. stir to avoid salsa from sticking. Reduce heat to a simmer and continue cooking until the water has evaportated and the salsa resembles a paste.
  • Season both sides of chicken with salt and pepper. Place chicken into the center of the pan. Spoon salsa paste onto the chicken.
  • Bake sheet pan for 20 minutes. Turn oven to "broil" and continue cooking for another 3 minutes.
  • Remove from oven and let rest/cool for 5 minutes. Then, transfer chicken to a cutting board and slice diagionally, perpendicular to the knife [turn chicken breast to the side, horizontially]


* May use precut chicken breast cutlets
* May substitute tortilla of choice in lieu of lettuce wrap
Keyword Chicken Breast, Green Bell Pepper, Onion, Red Bell Pepper, Roasted Salsa, Sheet Pan Fajitas