Want an easy and delicious meal to please your family? This sheet pan chicken fajita is a perfect way to satisfy your family’s taste buds. This is a nice change from our usual tacos and it’s still a favorite. Mind you the kids aren’t a fan of the onions but herbs so I try to keep those out of their fajitas.
I like cooking the fajitas this way because I don’t have to slice up the chicken breast beforehand. I hate cleaning up after poultry and this means less clean up for me, yeah mom!
Who doesn’t want to throw everything onto one sheet pan and call it done?
This meal is super easy and you can throw all of the ingredients onto a baking sheet or casserole dish. Super easy to throw together, slice it all up and then season, then it’s done.
I love topping my fajitas with avocado and homemade salsa or even tzatziki sauce which is heavenly either way. Depends on my mood. You could even opt for sour cream if you’re a fan.
I like to pair this with baked potatoes or homemade fries or steamed broccoli because who doesn’t need more veggies?
Sheet Pan Chicken Fajitas Recipe
- 3-4 chicken breasts, boneless, skinless
- 2 tbsp olive oil
- 2 tbsp fajita or taco seasoning
- 1 red sweet bell pepper, sliced
- 1 orange sweet bell pepper, sliced
- 1 yellow sweet bell pepper, sliced
- 1 green sweet bell pepper, sliced
- 1/2 red onion, sliced
- 2 tbsp lemon juice, to finish
- cilantro, optional garnish
- sour cream, optional garnish
- cheese, optional garnish
- tortillas, for serving
Preheat oven to 400F
Chop vegetables and place on a cookie sheet or casserole dish.
Add the chicken and sprinkle taco seasoning all over.
Drizzle with olive oil and then toss to fully coat the chicken and veggies.
Bake for 20-25 minutes, until chicken reaches an internal temperature of 165F
Remove from oven and sprinkle with lime juice.
Let the chicken rest for 5-10 minutes as you prepare your garnishes.
Slice the chicken into strips and serve in tortillas with your choice of garnishes.