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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are made on one large baking tray, making them an easy weeknight dinner and making clean up a breeze.
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Ingredients

  • 8 tortillas, flour or corn, 6-inch size
  • 4 chicken thighs, boneless, skinless and cut into 1/2-inch strips
  • 1 large green bell pepper, cut in 1/2-inch strips
  • 1 large red bell pepper, cut in 1/2-inch strips
  • 1 large white onion, cut in 1/2-inch slices
  • 1 ounce taco seasoning
  • 1 cup cheddar cheese, shredded
  • sour cream, salsa and shredded lettuce, for topping, optional

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Cover a full-size 18"x26" sheet pan with foil, spray with cooking spray and set aside.
  • In a gallon-size plastic bag, add the chicken strips and the taco seasoning. Seal the bag and shake to coat.
  • Place the seasoned chicken, bell pepper strips and onion slices on the prepared sheet pan. Sprinkle sliced vegetables with salt and black pepper. Drizzle olive oil lightly over all.
    Sheet Pan Chicken Fajitas
  • Bake in the oven for 20-22 minutes, until vegetables have softened and chicken is cooked through.
    • Put tortillas on the top rack of the oven during the last two minutes of baking to warm them through before serving.
  • Place meat, peppers and onions on a tortilla and top with sour cream, shredded lettuce and cheese. Recipe makes 4 servings or 2 fajitas per person.
    Sheet Pan Chicken Fajitas

Equipment

  • 1 18"x26" sheet pan, covered with aluminum foil
  • 1 sharp knife

Notes

Tips for making the Best Fajitas:
  • Cover a full-size 18"x26" sheet pan with aluminum foil, making sure that it covers the rim on each side. This will make clean up super easy, since you can just remove the foil and throw it away.
  • Spray the foil lightly with cooking spray or drizzle with olive oil before adding your chicken strips and vegetables. This prevents ingredients from sticking to the foil.
  • Be sure to cut your chicken strips and vegetables in the same size pieces. This allows them to cook evenly in the oven.
  • Put tortillas on the top rack of the oven during the last two minutes of baking to warm them through before serving.

Nutrition

Calories: 594kcalCarbohydrates: 42gProtein: 31gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 139mgSodium: 1290mgPotassium: 541mgFiber: 6gSugar: 8gVitamin A: 2472IUVitamin C: 91mgCalcium: 312mgIron: 4mg