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Unbelievable Sheet Pan Chicken Fajitas: 1 Pan, Zero Stress

Sheet Pan Chicken Fajitas
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Make delicious chicken fajitas with minimal effort. Chicken and vegetables roast on one pan, seasoned for classic Tex-Mex flavor.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 3 bell peppers (any color), cored and sliced into 1/4-inch strips
  • 1 large red onion, halved and sliced into 1/4-inch strips
  • 2 tablespoons olive oil
  • 2 tablespoons fajita seasoning (store-bought or homemade)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 small flour tortillas, warmed
  • Optional toppings: fresh cilantro, lime wedges, salsa, sour cream, guacamole

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a large bowl, combine the chicken strips, bell peppers, and red onion.
  3. Drizzle the olive oil over the chicken and vegetables. Toss to coat evenly.
  4. Sprinkle the fajita seasoning, salt, and black pepper over the mixture. Toss again until everything is well coated.
  5. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Do not overcrowd the pan; use two pans if necessary for even cooking.
  6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can stir halfway through cooking if you like.
  7. Remove from the oven. Serve immediately with warm tortillas and your favorite toppings.

Notes

  • For extra spice, add a pinch of cayenne pepper to your seasoning.
  • If you prefer a little char on your vegetables, broil for the last 2-3 minutes, watching carefully to prevent burning.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://flavorvista.com/sheet-pan-chicken-fajitas-recipe/