Sheet Pan Chicken Fajitas
"Made With Only 5 Ingredients In Just 30 Minutes."
Serves | Prep Time 5-10 minutes | Cook Time 20-25 minutesWhy I Love This Recipe
Chicken: We like to use chicken in our fajitas, but you could use steak or shrimp too.
.
.
.
Bell peppers: I use a mixture of red, green and yellow bell pepper. Feel free to use pepper color of choice.
.
.
Fajita seasoning: To make it easier, I use store bought fajita seasoning…however you could make your own too.
.
.
Oil: I use about 2 tablespoons of olive oil for these chicken fajitas. The oil helps the fajita seasoning to stick to the chicken and veggies.
.
.
Tortillas: We typically use flour tortillas, but corn tortillas work great too. You could even serve the chicken fajitas over a bed of rice If you want a low carb option, try making lettuce wraps with Romain lettuce.
.
.
Optional toppings.
Sliced avocado or guacamole
Ingredients You'll Need
3 bell peppers (sliced)
1/2 onion , sliced
2 chicken breasts (about 1 lb, sliced)
2 Tablespoons olive oil
2 Tablespoons Fajita seasoning
8 small flour or corn tortillas, or lettuce wraps
Kosher salt and pepper to taste
OPTIONAL TOPPINGS: FRESH LIMES, CHOPPED CILANTRO, AVOCADO SLICES OR GUACAMOLE, SHREDDED CHEESE, SOUR CREAM, SALSA
Directions
Place the bell peppers and onions 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.
Pairs Well With
Rice or Tortilla
