Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas …made with only 5 ingredients in 30 minutes. A quick and easy dinner recipe that the whole family will love!
So I know I’ve mentioned this before, but my family loves Mexican food. We make it once a week and go out to our favorite Mexican restaurant once a month. My husband always orders fajitas and I usually get tacos. We love making both at home. It’s so much cheaper and healthier as well. But sometimes it’s nice to go out too. Mainly for the chips and salsa. I can’t get enough.
This recipe is seriously so easy to make and takes no time at all. If you line your pan with foil beforehand, you’ll have very few dishes. The thing I love about this recipe, is that everything is cooked in the pan. Aren’t sheet pan dinners the best?! They save my sanity on busy weeknights.
I love all the bright delicious flavors here. We can’t get enough of these chicken fajitas! The leftover filling also taste great in our EASY fajita salad as well. So filling and taste amazing!
Chicken Fajitas Ingredients
For these chicken fajitas all you’ll need is 5 simple ingredients: chicken, bell peppers, olive oil, Old El Paso Fajita seasoning mix and tortillas.
Then of course you can load up on all your favorite toppings. All optional, of course… but highly recommended. You just can’t go wrong with lime, cilantro and avocado in my opinion. ;)
Sheet Pan Chicken Fajitas
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 3 bell peppers, sliced
- 2 large boneless, skinless chicken (about 1 lb), sliced
- 2 Tablespoons olive oil
- 2 Tablespoons Fajita seasoning
- 8 small flour or corn tortillas
- Kosher salt and pepper, to taste
- Optional toppings: Fresh limes, chopped cilantro, avocado slices or guacamole, shredded cheese, sour cream
Preheat the oven to 415°F. Place the bell peppers onto a large rimmed baking sheet and bake for 3 to 5 minutes, while you slice the chicken. Then place the chicken on the pan and drizzle the olive oil over the top and sprinkle on the Fajita seasoning. Toss to coat. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are fork tender. I like to stir the vegetables half way through, and drain off any excess liquid from the pan around 15 minutes. If you like your vegetables a little more browned, bump up the heat to 425°F half way through. Add salt and pepper to taste. Enjoy the fajita chicken inside a tortilla, on top of a bed of rice or salad if you're watching your carbs. Top with your favorite toppings.
- If you have extra time, I like to marinate the chicken with the olive oil and Fajita seasonings for about an hour.
- If you'd like to add more vegetables, feel free to add sliced onions, mushrooms and squash as well.
- Wrap the tortillas in foil and place in the pan the last 5 minutes, to warm them up.
Enjoy the fajita chicken inside a tortilla, on top of a bed of rice or lettuce if you’re watching your carbs.