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Sheet Pan Chicken Fajitas Recipe

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4.4 from 57 reviews

This Sheet Pan Chicken Fajitas recipe offers a quick and flavorful meal perfect for weeknights. Marinated chicken breast strips and colorful bell peppers are roasted together on a rimmed sheet pan, creating a juicy and slightly charred dish that pairs perfectly with warm tortillas, salsa, and fresh toppings. Ready in just 35 minutes, it’s an easy, hands-off dinner with vibrant Tex-Mex flavors.

Ingredients

Marinade and Protein

  • ¼ cup Taco Seasoning
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds boneless, skinless chicken breast, cut against the grain into ½-inch-thick slices

Vegetables

  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small red onion, halved and thinly sliced

To Serve

  • 12 (6-inch) corn or flour tortillas, warmed
  • Salsa or hot sauce, to taste
  • Sliced avocado, as desired
  • Sour cream, for serving
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for garnish

Instructions

  1. Preheat the oven: Set your oven to 375°F and place a rack in the center position to ensure even cooking for the sheet pan fajitas.
  2. Prepare the marinade: In a large bowl, combine taco seasoning, fresh lime juice, and extra-virgin olive oil. This mixture will impart vibrant flavors and tenderize the chicken and veggies.
  3. Marinate chicken and vegetables: Add the sliced chicken breasts, red, yellow, and green bell peppers, and red onion to the marinade. Toss thoroughly to coat all pieces evenly with the seasoning mixture.
  4. Arrange on sheet pan: Spread the marinated chicken and vegetables evenly across a rimmed baking sheet to ensure proper roasting without overcrowding.
  5. Bake until cooked through: Place the sheet pan in the preheated oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  6. Optional broil for char: For a slight char and added flavor, switch the oven to broil and cook for an additional 3 minutes, watching carefully to prevent burning.
  7. Serve: Transfer the cooked chicken and vegetables to a serving dish. Accompany with warm tortillas, salsa or hot sauce, sliced avocado, sour cream, fresh cilantro leaves, and lime wedges for a fully dressed fajita experience.

Notes

  • You can use either corn or flour tortillas based on preference or dietary needs.
  • For extra smoky flavor, consider adding a pinch of smoked paprika to the taco seasoning.
  • Ensure not to overcrowd the sheet pan to allow even roasting and caramelization.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet or oven to maintain texture without drying out the chicken.

Find it online: https://justsosavory.com/sheet-pan-chicken-fajitas-recipe/