Description
This easy sheet pan chicken fajitas recipe offers a quick, flavorful meal perfect for busy weeknights. Tender chicken breasts are tossed with colorful bell peppers and onions, seasoned with fajita spices, and baked together on a sheet pan for minimal cleanup. Served with warm tortillas and a squeeze of lime, it’s a vibrant, delicious dish that brings the taste of Tex-Mex home effortlessly.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, thinly sliced
Seasoning & Extras
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fajita seasoning
- Juice of 1 lime
- Fresh cilantro (optional, for garnish)
To Serve
- 8 small flour or corn tortillas
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure even baking.
- Prepare Ingredients: In a large bowl, combine the chicken breasts cut into strips, sliced red, yellow, and green bell peppers, and thinly sliced red onion. Drizzle with olive oil and sprinkle the fajita seasoning over everything. Toss until the chicken and vegetables are evenly coated with the seasoning and oil.
- Arrange on Sheet Pan: Spread the chicken and vegetable mixture evenly on a lined baking sheet, making sure the pieces are in a single layer for optimal roasting.
- Bake: Place the sheet pan in the oven and bake for 25-30 minutes. This will cook the chicken thoroughly until it’s no longer pink in the center and the vegetables are tender with a slight char.
- Add Lime Juice: Once baked, remove the sheet pan from the oven and immediately squeeze fresh lime juice over the cooked fajita mixture to enhance the flavors and add a tangy brightness.
- Serve: Serve the chicken and peppers warm, spooned into small flour or corn tortillas. Garnish with fresh cilantro if desired for extra aroma and color.
Notes
- You can substitute chicken breasts with boneless chicken thighs for a juicier option.
- For a spicier kick, add sliced jalapeños or a pinch of cayenne pepper to the seasoning mix.
- Use corn tortillas for a gluten-free meal, but confirm they are certified gluten-free if needed.
- Make sure not to overcrowd the sheet pan to allow proper roasting and caramelization.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
