These Honey Lime Baked Chicken Fajitas are a weeknight supper hero — bright, simple, and loaded with flavor. Tender chicken breasts roast alongside sweet bell peppers and red onion in a tangy-sweet lime and honey spice mix. Everything bakes on one sheet pan for minimal cleanup and maximum dinner-table applause. The flavors are vibrant enough for guests but easy enough for a busy weeknight.

Why you’ll love this recipe

Quick prep: A fast marinade and a one-sheet roast mean dinner is mostly hands-off.
Big flavor: Lime juice, honey, and smoky spices coat the chicken and veggies for a perfect balance of sweet, tangy, and savory.
Versatile: Serve in warm tortillas, over rice, or on a bed of greens.
Family-friendly: Mild heat with an optional cayenne kick keeps everyone happy.

Ingredients

Use the following exactly as listed for best results.

▢1.5lb chicken breast
▢3 bell peppers, any color, sliced
▢1 small red onion, sliced
▢3T olive oil
▢Juice of 1 lime, approx. 2 Tablespoons
▢1 T honey
▢1 tsp garlic powder
▢2 tsp chili powder
▢½-1 tsp smoked paprika
▢1 tsp cumin
▢¾ tsp oregano
▢½ tsp black pepper
▢½ sea salt, more or less as desired
▢¼ tsp cayenne pepper (optional)

Make ahead and storage

The spice mixture can be whisked together up to two days in advance and stored in a covered jar in the refrigerator. If you prefer to slice the peppers and onion ahead of time, do so the day before and keep them wrapped. Cooked fajita filling will keep in an airtight container in the refrigerator for 3–4 days and reheats beautifully in a skillet or oven.

Equipment

Baking sheet or rimmed sheet pan
Mixing bowl
Measuring spoons
Sharp knife and cutting board
Tongs or spatula

Step-by-step instructions

Follow these clear, ordered steps to make the best Honey Lime Baked Chicken Fajitas. The directions use the ingredient list above exactly as written.

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.
Slice the 3 bell peppers into long strips and slice the 1 small red onion into similar-sized strips so everything cooks evenly. Spread the sliced peppers and onion on one half of the prepared baking sheet in a single layer.
Trim any excess fat from the 1.5lb chicken breast and slice the chicken into thin strips roughly the same size as the peppers and onion. Place the chicken strips on the other half of the baking sheet, keeping vegetables and chicken mostly separated for even roasting.
In a mixing bowl, combine 3T olive oil, the juice of 1 lime (approx. 2 Tablespoons), and 1T honey. Whisk until the honey is fully incorporated and the mixture is smooth.
Add the spices to the bowl: 1 tsp garlic powder, 2 tsp chili powder, ½–1 tsp smoked paprika (use 1 tsp for a stronger smoky flavor or ½ tsp for milder), 1 tsp cumin, ¾ tsp oregano, ½ tsp black pepper, and ½ tsp sea salt. If you want a little heat, add the optional ¼ tsp cayenne pepper. Stir everything together until evenly combined.
Pour the honey-lime spice mixture over the chicken and vegetables on the baking sheet. Use tongs or a spatula to toss and coat each strip of chicken and each vegetable slice thoroughly so the marinade adheres well.
Spread the coated chicken and vegetables back into a single layer, making sure nothing is overly crowded. This promotes nice browning during baking.
Bake in the preheated oven for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly charred edges. If desired, switch the oven to broil for 1–2 minutes at the end to get extra color—watch closely so nothing burns.
Remove the baking sheet from the oven and let the chicken rest for 3–5 minutes. This helps the juices redistribute and keeps the chicken tender.
Toss everything together one more time on the sheet to recoat any juices and spices. Serve the Honey Lime Baked Chicken Fajitas directly from the baking sheet or transfer to a platter.

Serving suggestions

Warm flour or corn tortillas and spoon the chicken, peppers, and onions into each. Top with freshly chopped cilantro, sliced avocado, a squeeze of lime, and a dollop of plain yogurt or sour cream.
Build a bowl with rice or cauliflower rice, add the fajita mixture, and finish with a lime wedge and pickled onions.
For a low-carb option, serve over mixed greens with a drizzle of extra lime juice and olive oil.

Troubleshooting and tips

Even slices: Cut the chicken and vegetables into similar-sized strips so everything cooks at the same rate.
Smoky depth: Adjust smoked paprika between ½ and 1 tsp depending on how smoky you prefer the fajitas.
Sweetness balance: If your lime is very tart, add an extra ½ tsp of honey to balance the acidity.
Crispier veggies: Spread the vegetables in a single layer with some space between pieces for better caramelization.
Check doneness: Use an instant-read thermometer to confirm the chicken has reached 165°F (74°C).

Flavor variations

Chipotle honey lime: Stir in ½ tsp chipotle powder or a small amount of adobo sauce for a smoky, spicy twist.
Citrus mix: Replace half the lime juice with orange juice for a brighter citrus note.
Herb-forward: Add a tablespoon of chopped fresh cilantro or parsley right after the chicken comes out of the oven to keep the herbs bright.

Nutrition snapshot (per serving, approximate)

Calories, fat, and protein will vary based on portion size and whether you serve with tortillas or rice. This recipe leans high on protein from the chicken and provides a good portion of vegetables from the bell peppers and red onion.

Final notes

These Honey Lime Baked Chicken Fajitas are an uncomplicated, flavor-forward dinner that comes together with pantry-friendly spices and minimal fuss. The honey and lime create a bright glaze that caramelizes in the oven while the spice blend gives the dish depth. Whether you’re feeding a family or meal-prepping for the week, this recipe is reliable, flexible, and delicious. Enjoy!

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Honey Lime Baked Chicken Fajitas

Tangy honey-lime baked chicken fajitas with bell peppers and onions ready in about 35 minutes.

Prep Time10

Cook Time15

Total Time25

Servings: 4 servings

Ingredients

1.5 lb chicken breast trimmed and sliced into thin strips
3 bell peppers any color, sliced
1 small red onion sliced
3 tbsp olive oil
2 tbsp lime juice juice of 1 lime (approx. 2 tablespoons)
1 tbsp honey
1 tsp garlic powder
2 tsp chili powder
0.5-1 tsp smoked paprika
1 tsp ground cumin
0.75 tsp dried oregano
0.5 tsp black pepper ground
0.5 tsp sea salt or to taste
0.25 tsp cayenne pepper optional

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with foil or parchment for easy cleanup.
Trim and slice 1.5 lb chicken breasts into thin strips and slice 3 bell peppers and 1 small red onion into thin strips.
In a large mixing bowl combine 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 1 tsp garlic powder, 2 tsp chili powder, 0.5–1 tsp smoked paprika, 1 tsp ground cumin, 3/4 tsp dried oregano, 1/2 tsp black pepper, 1/2 tsp sea salt, and 1/4 tsp cayenne (optional); whisk to make the marinade.
Add the sliced chicken, peppers, and onion to the bowl and toss thoroughly to coat everything evenly in the marinade.
Spread the chicken and vegetables in a single layer on the prepared baking sheet, minimizing overlap so pieces cook evenly.
Bake for about 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp.
If desired, warm tortillas wrapped in foil in the oven during the last few minutes of cooking.
Remove from the oven and let rest about 5 minutes; blot any excess liquid from the pan with a paper towel if needed, then serve with preferred toppings.