Chicken and Vegetable Sheet Pan Fajitas
Chicken strips and colorful bell peppers roasted on a single sheet pan with fajita seasoning, served with warm tortillas and your favorite toppings. This easy recipe is perfect for a weeknight dinner.
Ingredients
- •1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch strips
- •2 large bell peppers (any color), cored and sliced into thin strips
- •1 large onion, sliced into thin strips
- •2 tablespoons olive oil
- •2 tablespoons fajita seasoning (store-bought or homemade)
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •8-12 small flour or corn tortillas
- •Optional toppings: salsa, guacamole, sour cream, shredded cheese, fresh cilantro, lime wedges
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
In a large bowl, combine the chicken strips, bell pepper strips, and onion strips. Drizzle with olive oil and sprinkle with fajita seasoning, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated.
- 3
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; use two baking sheets if necessary to ensure even cooking and browning.
- 4
Bake for 20-25 minutes, or until the chicken is cooked through (no longer pink inside) and the vegetables are tender-crisp. You can stir the mixture halfway through cooking for more even browning.
- 5
While the fajitas are cooking, warm the tortillas according to package directions (microwave, oven, or skillet).
- 6
Remove the sheet pan from the oven. Serve the chicken and vegetable fajitas immediately with warm tortillas and your desired toppings.
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