Sheet Pan Chicken Fajitas
A quick and flavorful dish perfect for busy nights, featuring smoky chicken and vibrant peppers, all roasted on one pan for easy cleanup.
Ingredients
For the fajitas
- 1 lb boneless chicken breasts Cut into strips
- 2 bell peppers bell peppers, sliced Any color
- 1 medium onion, sliced Red or yellow onion recommended
- 2 tbsp olive oil
- 1 tbsp fajita seasoning Store-bought or homemade
- 8 small tortillas For serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chicken strips, sliced bell peppers, sliced onion, olive oil, and fajita seasoning.
- Toss everything well to coat the chicken and vegetables evenly.
Cooking
- Spread the mixture evenly across a rimmed baking sheet.
- Bake in the preheated oven for 20 minutes, or until the chicken is cooked through and the peppers are tender.
Serving
- Serve the fajita mixture with warm tortillas, and add your choice of sides like slaw, guacamole, or lime rice.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or oven to keep peppers crisp. For breakfast reuse ideas, consider chopping leftover fajita mix and folding it into baked protein pancake bowls.