Sheet Pan Fajitas

A quick, flavorful dish combining sliced chicken, bell peppers, and onions, all seasoned perfectly and roasted on a single pan for minimal clean-up.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound chicken breast, sliced Use boneless, skinless chicken breasts.
1 bell pepper, sliced (any color you prefer) Feel free to use a mix of colors.
1 onion, sliced Yellow or red onions work well.

Seasoning and Oil

2 tablespoons olive oil Can substitute with vegetable oil if desired.
2 tablespoons fajita seasoning Store-bought or homemade seasoning works.
to taste Salt and pepper Adjust according to your preference.

For Serving

tortillas Tortillas for serving Flour or corn tortillas are both great options.
to taste Lime wedges and cilantro For garnish and extra flavor.

Method

Preparation

Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle in the olive oil and sprinkle the fajita seasoning, salt, and pepper over the mixture. Toss until everything is evenly coated.
Transfer the mixture onto a parchment-lined baking sheet, spreading it out into a single layer.

Cooking

Roast in the oven for about 20-25 minutes or until the chicken is fully cooked and the veggies are tender, with edges caramelized.
Remove the pan from the oven and serve the fajitas with warm tortillas, garnished with fresh lime juice and chopped cilantro.

Notes

Feel free to substitute chicken with beef or shrimp for a different variation. Avoid overcrowding the pan to ensure veggies roast properly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.