Description
These Oven Baked Sheet Pan Chicken Fajitas are a quick, easy, and flavorful weeknight meal. Chicken, bell peppers, and onions are tossed in fajita seasoning and roasted to perfection on a single sheet pan for minimal cleanup.
Ingredients
Scale
- 1 1/2 pounds chicken breast tenders (or boneless, skinless chicken breasts, sliced)
- 2 large bell peppers (any color combination), sliced into 1/4-inch strips
- 1 large yellow or red onion, sliced into 1/4-inch strips
- 1 tablespoon olive oil
- 1 (1-ounce) packet fajita seasoning mix
- 1 lime, juiced
- Warm tortillas (flour or corn), for serving
Optional Toppings:
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Diced avocado or guacamole
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Salsa
- Shredded Lettuce
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet (or line it with parchment paper for easier cleanup).
- Prepare Vegetables and Chicken: Slice the bell peppers and onion into long, 1/4-inch thick strips. If using chicken breasts, slice them into strips about the same size as the vegetables. If using chicken tenders, and some are significantly larger than others, slice the larger ones in half or thirds to ensure even cooking.
- Combine Ingredients: In a large bowl, combine the sliced chicken, bell pepper strips, and onion slices. Drizzle with the olive oil. Sprinkle the fajita seasoning mix over the top.
- Toss to Coat: Toss everything together until the chicken and vegetables are evenly coated with the oil and seasoning.
- Spread on Baking Sheet: Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp.
- Broil (Optional): For extra color and slightly charred edges, turn the oven to broil for the last 2 minutes of cooking time. Watch carefully to prevent burning.
- Warm Tortillas: During the last 5 minutes of baking time, wrap the tortillas in aluminum foil and place them in the oven to warm through.
- Add lime juice: Remove from oven.
- Serve: Serve the hot chicken and vegetable mixture immediately with the warmed tortillas and your favorite fajita toppings.
Notes
- Chicken: You can use chicken breast tenders or boneless, skinless chicken breasts. If using breasts, slice them into strips.
- Bell Peppers: Use a mix of different colored bell peppers for a more colorful dish.
- Onion: Yellow or red onions work well in this recipe.
- Fajita Seasoning: Use your favorite store-bought fajita seasoning mix, or make your own.
- Serving Suggestions: Serve these fajitas with warm tortillas and your favorite toppings, such as shredded cheese, avocado, cilantro, sour cream, salsa, or guacamole.
- Storage: Leftovers can be stored in the fridge.