I can't think of an all around easier or tastier dinner than these Sheet Pan Chicken Fajitas! They're made with seasoned chicken and vegetables, roasted all on one pan and served in warm flour tortillas with your favorite toppings.
1 1/2poundsboneless skinless chicken breastssliced (against the grain) into 1/2-inch thick strips
3bell peppersI use green, yellow and red , cored and sliced into strips
1yellow onionthinly sliced
3Tablespoonsoil(vegetable or canola oil)
1/4cupfresh cilantro, chopped
Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
1/4teaspoondried oregano leaves
Salt and freshly ground black pepper
Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
Preheat oven to 425 degrees F.
Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.
Chicken: Slice the chicken against the grain so that it's tender, not chewy. Be careful not to overcook it or it will be dry.Make-Ahead Instructions: Slice all of the veggies and cut the chicken and store them separately in the refrigerator until ready to bake. Make the seasoning up to several days in advance and store it in a jar at room temperature.Freezer Meal Instructions: For best results, buy raw chicken and vegetables and season them well with fajita seasoning. Then place the vegetables and chicken (raw) in a freezer safe ziplock bags in the freezer for 2-3 months. Thaw overnight in the refrigerator, arrange on sheet pan and bake as instructed.Crockpot fajitas: pour half of a 14.5oz can of diced tomatoes in the bottom of a crockpot. Next layer the chicken in the bottom of the pot. Pour half the fajita seasoning over the chicken, top with vegetables, and add remaining seasoning. Add remaining diced tomatoes over top as well as a small can of mild diced chilies. Cook on high for 2 hours or low for 3-4 hours. Serve as directed.Vegetarian fajitas- Omit chicken and instead use a can of drained black beans, diced sweet potato, sliced mushrooms and/or cooked Mexican rice.Traditional Fajitas (steak, chicken or shrimp).Foil-Pack Fajitas.