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Easy Sheet Pan Fajitas

A colorful and flavorful dish featuring tender chicken, sweet bell peppers, and zesty onions, all roasted on a single pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts or thighs Choose firm pieces with a fresh smell.
  • 3 cups bell peppers (red, yellow, and orange) Look for vibrant and glossy peppers.
  • 1 medium onion (yellow or red) Should be heavy and firm with dry skin.
  • 2 tbsp olive oil Can substitute with avocado oil for a different flavor.
  • 2 tbsp fajita seasoning Homemade or store-bought is fine.
  • 1 medium lime Fresh lime juice enhances the dish's flavor.
  • 8 pieces tortillas (flour or corn) Use corn tortillas for a gluten-free option.

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. Slice the chicken into thin strips, about 1-inch wide.
  3. Chop the bell peppers and onion into strips.
Cooking
  1. In a large bowl, combine chicken, peppers, and onion.
  2. Drizzle with olive oil, sprinkle with fajita seasoning, and squeeze half of the lime juice over the mixture.
  3. Spread the mixture onto a sheet pan in a single layer.
  4. Roast in the oven for 18 to 22 minutes, stirring once halfway through.
  5. Once cooked, squeeze the remaining lime juice over the dish.

Notes

Serve with warm tortillas and optional sides like a salad or guacamole. The dish can be stored in an airtight container for up to 4 days in the fridge or frozen for up to 3 months. For best results, reheat at 350°F for 10-15 minutes.