Sheet Pan Chicken Fajitas with Peppers and Warm Tortillas
Equipment
- Large sheet pan
- Mixing bowl
- Oven
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into strips
- 3 bell peppers, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons fajita seasoning mix
- 1 teaspoon salt
- 8 flour tortillas
- Lime wedges and chopped cilantro for serving
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
- Place the chicken strips, sliced bell peppers, and sliced red onion in a large mixing bowl.
- Drizzle the olive oil over the mixture, then sprinkle in the fajita seasoning mix and salt. Toss everything until evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan. Avoid crowding so the pieces roast instead of steam.
- Bake for 20 to 25 minutes until the chicken reaches 165°F and the vegetables are tender with some browned edges.
- While the sheet pan finishes, warm the flour tortillas in a dry skillet or wrapped in foil in the oven for the last 3 minutes.
- Remove the pan from the oven and serve the fajita mixture with the warm tortillas, lime wedges, and chopped cilantro.
Notes
Wrap the tortillas in foil and tuck them onto a corner of the sheet pan during the final minutes of baking to warm them without a second pan. Leftovers reheat nicely in a skillet over medium heat to restore a bit of crispness to the vegetables. If you want milder flavor for kids, reduce the fajita seasoning slightly and let everyone add extra lime at the table.
Course: Main Course
Cuisine: Mexican
Equipment: Large sheet pan, Mixing bowl, Oven
Cuisine: Mexican
Equipment: Large sheet pan, Mixing bowl, Oven