Sheet pan chicken fajitas are an easy 30 minute meal! Featuring perfectly seasoned chicken and veggies, this dinner will get everyone to eat their veggies and clean their plates!
Mexican is a family favorite.
We love heading out for dinner and eating tons of tacos, enchiladas, and fajitas.
And these sheet pan chicken fajitas bring those flavors right to your house on the busiest of days for a much more wallet friendly alternative to going out to eat!
Ingredients
To make these you’ll need:
- Chicken– Boneless, skinless chicken breasts, trimmed of the excess fat and cut into thin slices.
- Extra virgin olive oil– Use this for best flavor
- Lime juice– Fresh lime juice from 1 lime.
- Taco seasonings – You can use a homemade blend or your favorite storebought brand.
- Thinly sliced veggies– Yellow onion, green, red, and yellow bell peppers
- Tortillas– Any will work but small flour tortillas are most authentic.
How to Make
Sheet pan chicken fajitas may be the easiest dinner to make and clean up that we have on our menu!
To do it, whisk the seasoning, oil, and lime juice together in a large bowl.
Then gently toss the chicken, onion, and peppers with the mixture until everything is evenly combined and coated in the marinade.
Spread the seasoned chicken and vegetables out in an even layer on a rimmed baking sheet.
Bake at 375° for 15-20 minutes, or until chicken is cooked through.
Spoon the fajita mixture into warm tortillas, and garnish with toppings of your choice before serving.
Enjoy!
Serving Suggestions
Top these chicken fajitas with your favorite toppings like:
- salsa
- pico de gallo
- sour cream
- shredded cheese
- shredded lettuce
- jalapenos
- guacamole
How do you keep sheet pan chicken from drying out?
Make sure to cut it into thin slices and rub it in the marinade.
Cutting the chicken thinly keeps it from cooking too long, which helps keep it juicier.
The olive oil in the marinade also locks moisture into the chicken breasts.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave until warmed through.
Tips and Tricks
- You can sub chicken tenderloins for the chicken breasts and save yourself a little work.
- For best results, cover the marinaded chicken and veggies and let it sit in the refrigerator for 1 hour. This isn’t absolutely necessary, but will yield a more robust final flavor.
- Like a char on your fajitas? After baking, broil for 2-3 minutes- but watch carefully to prevent burning.
Other Sheet Pan Dinners
Sheet pan chicken fajitas are a lifesaver on the busiest nights.
Make them and enjoy!
Looking for other sheet pan dinners?
Try these:
If you’ve tried these SHEET PAN CHICKEN FAJITAS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sheet Pan Chicken Fajitas
Ingredients
- 2 lbs boneless, skinless chicken breasts cut into thin slices
- 1 tbsp extra virgin olive oil
- 1/4 cup taco (or fajita) seasoning
- 1 lime juiced
- 1 yellow onion peeled & thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow pepper thinly sliced
- small flour tortillas for serving
Instructions
- Add the seasoning, oil, and lime juice to a large bowl then whisk together until evenly combined.1 tbsp extra virgin olive oil, 1/4 cup taco (or fajita) seasoning, 1 lime
- Add the chicken, onion, and peppers to the mixing bowl gently tossing everything together until evenly combined and coated in the marinade.2 lbs boneless, skinless chicken breasts, 1 yellow onion, 1 green bell pepper, 1 red bell pepper, 1 yellow pepper
- Spread the seasoned chicken and vegetables out in an even layer on a rimmed baking sheet.
- Bake at 375° for 15-20 minutes, or until chicken is cooked through.
- Spoon fajita mixture into warm tortillas, and garnish with toppings of your choice before serving.small flour tortillas
Notes
- You can sub chicken tenderloins for the chicken breasts and save yourself a little work.
- For best results, cover the marinaded chicken and veggies and let it sit in the refrigerator for 1 hour. This isn't absolutely necessary, but will yield a more robust final flavor.
- Like a char on your fajitas? After baking, broil for 2-3 minutes- but watch carefully to prevent burning.
Nutrition
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