Sheet Pan Chicken Fajitas
Quick and easy sheet pan chicken fajitas with tender chicken and crisp-tender vegetables, perfect for a weeknight meal.
Equipment
- large bowl
- large sheet pan
Ingredients
Main Ingredients
- 1-1.5 lbs chicken breasts or thighs sliced into strips
- 2-3 bell peppers any color, sliced
- 1 large onion sliced
- 2 tablespoons olive oil
- 1-2 tablespoons fajita seasoning
For Serving
- Warm tortillas
- salsa optional
- canned refried beans optional
- Greek yogurt/sour cream optional
- lime wedges optional
- fresh cilantro optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare your vegetables and chicken.
- In a large bowl, combine the sliced chicken, bell peppers, and onion with olive oil and fajita seasoning, tossing to coat evenly.
Cooking
- Spread the mixture onto a large sheet pan in a single layer, ensuring not to overcrowd the pan.
- Roast for 20-25 minutes until the chicken is cooked through (165°F/74°C) and vegetables are tender-crisp. Let rest for a few minutes before serving.
Serving
- Serve hot with warm tortillas and your preferred toppings such as salsa, refried beans, Greek yogurt, lime wedges, and cilantro.
Notes
For extra flavor, marinate the chicken and vegetables for 30 minutes before roasting. Adjust fajita seasoning to your spice preference.