Sheet Pan Chicken Fajitas

5 from 5 votes

Sheet pan chicken fajitas are easy to make and packed with flavor! You only need 10 minutes of prep time, and then seasoned chicken, peppers, and onions are cooked on a sheet pan until caramelized and golden brown.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Author: Rena

Equipment

Sheet Pan
Chef's knife
cutting board

Ingredients

1 1/2 pound boneless skinless chicken breasts cut into thin strips
2 tablespoons taco seasoning
Kosher salt and pepper to taste
2 tablespoons avocado oil
3-4 garlic cloves minced
3 bell peppers red green and yellow/orange, cut into strips
1 large red onion cut into wedges
1/4 cup chopped fresh cilantro leaves
2 limes cut into wedges
OPTIONAL: 6 x 8-inch flour or corn tortillas to serve

Instructions

Preheat the oven to 425ºF and line a sheet pan with parchment paper for easy cleanup.
Place the chicken in a large bowl and sprinkle with the seasonings. Drizzle with the oil and the minced garlic; toss well to coat and set aside.
Meanwhile, cut the veggies. Place the veggies over the chicken and toss to combine.
Spread the chicken and veggies over your prepared sheet pan and roast for 20-25 minutes.
Serve in tortillas, if you'd like, garnished with cilantro and lime wedges.

Notes

Storage: Any leftovers can be stored in an airtight bag or container and kept in the refrigerator for a few days.
Freezing: Allow the chicken to cool completely before transferring it to a freezer-safe bag or container. It will stay good in the freezer for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator before reheating.
Reheating: To reheat the leftover chicken, you can place it in the oven, on the stovetop, or in the microwave until warm.

Nutrition