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Sheet Pan Chicken Fajitas with colorful veggies and juicy chicken for a quick weeknight meal.

Sheet Pan Chicken Fajitas

Simple and flavorful sheet pan chicken fajitas that are perfect for busy weeknights. Just slice, toss, and roast for a colorful and satisfying meal.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts or thighs Thighs stay super juicy.
  • 3 cups bell peppers (red, yellow, and orange) Mix of colors for a vibrant meal.
  • 1 medium onion (yellow or red) Use whichever you have on hand.
  • 2 tbsp olive oil For tossing.
  • 2 tbsp fajita seasoning Store-bought or homemade.
  • 1 medium lime Juice half for roasting and the rest for serving.
  • 8 pieces tortillas (flour or corn) Warm for serving.

Method
 

Preparation
  1. Heat your oven to 425°F (220°C).
  2. Slice the chicken into thin strips, ensuring they are similar in size.
  3. Slice the bell peppers and onion into strips.
  4. On a sheet pan, toss all ingredients with olive oil, fajita seasoning, and the juice of half a lime. Spread out into a single layer.
Cooking
  1. Roast in the oven for about 18 to 22 minutes, stirring halfway through.
  2. Once cooked, squeeze the remaining lime over the top.

Notes

Use hot oven for best results. Avoid overcrowding the pan to prevent steaming. Lining the pan can facilitate easy cleanup.