Sheet pan chicken fajitas

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Sheet pan chicken fajitas with bell peppers and onions are just 5 ingredients and ready in about 30 minutes. These baked fajitas are great for a hands-off dinner the whole family will love!

Prep Time10

Cook Time20

Total Time30

Yield: 4 servings

Ingredients

3 (6 oz.) boneless, skinless chicken breasts, cut into ½-inch wide strips
2 bell peppers, mixed colors, sliced ¼-inch thick
1 onion, sliced ¼-inch thick
2 tablespoons fajita seasoning, divided
2 tablespoons extra-virgin olive oil (or canola oil), divided

For serving:

Warmed tortilla shells

Optional toppings:

Diced avocado or guacamole, shredded cheese, salsa or pico de gallo, sour cream or Greek yogurt, pickled red onions, pickled jalapeños, fresh chopped cilantro, lime wedges

Other optional fillings or sides:

Shredded lettuce, steamed brown or white rice, black beans

Instructions

Preheat the oven to 425.
Toss the chicken strips with 1 tablespoon of oil and 1 tablespoon of the fajita seasoning until well coated. Place the chicken on a sheet pan. (You can line this one with aluminum foil and spray with cooking spray for easy clean-up, if desired.)
Place the onion and bell peppers on a second sheet pan and toss with the remaining tablespoon each of oil and fajita seasoning mix. Spread in an even layer. (It’s best not to line this sheet pan so the onion and peppers char a little bit on the bottom.)
Place both sheet pans in the oven and roast at 425 for 20-25 minutes, until the chicken is cooked through and the veggies are tender.
Serve the chicken fajitas in warmed tortilla shells with desired toppings. Enjoy!

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Notes

Be sure to slice your chicken thin enough, about ½-inch thick or so. (They really should be thinner than I did in these photos.) You basically want them to be thin enough to be easy to bite into when you stuff them in your tortillas.

Similarly, make sure your onions and peppers are about the same size so they roast evenly in the oven.

Using a variety of different colored bell peppers adds some great flavor and color interest. When possible, it’s nice to have some green, yellow, red and orange in there, but you only need two bell peppers worth for the recipe. So it’s definitely OK to buy one red and one yellow, for instance, and just go with that. Or use some mini sweet peppers from a mixed bag.

We love homemade fajita seasoning, but you can certainly use a store-bought mix.

Disclaimer: It’s important to use two separate sheet pans, one for the chicken and one for the veggies. If you try to cram them all together on one pan, they will steam, not cook through as evenly and the juice released from the chicken can make the onions and peppers soggy.

How to warm tortillas:

If you have a gas burner, you can place a soft flour tortilla, one at a time, directly over the flame. Leave it for 5-10 seconds, until lightly charred, then flip and do the same on the other side. Again, just 5-10 seconds is all you need to get it browned and bubbled up slightly.
If you have an electric stove, you can broil your tortillas in the oven as an alternative. Just keep a close eye on them so they don’t burn.
Or of course, you can wrap the tortillas in some damp paper towels and warm them in the microwave too.

Leftover chicken fajitas:

The leftover fajita chicken and peppers and onions can be stored, once cooled, in a covered container in the refrigerator for up to 5 days.
Reheat in the microwave or in a skillet to warm them back up.
You can of course make more fajitas another night or for lunch.
Or use the fajitas for a grain bowl or rice bowl along with some beans, veggies and more of your favorite toppings.
You can also mix your warmed, leftover fajitas into some hot cooked pasta, mix with some salsa and shredded cheese and you’ve got a fajita pasta dish that tastes delicious!

Video

Nutrition

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