Description
These Sheet Pan Oven Baked Chicken Fajitas feature tender, seasoned chicken breast cooked alongside colorful bell peppers and onions, all finished with a squeeze of fresh lime juice. Perfect for busy weeknights or meal prepping for the week, this one-pan dinner comes together with minimal effort and maximum flavor.
Ingredients
- 1.5 pounds chicken breast tenders, cut into bite-sized strips
- 2 large bell peppers, any color, sliced into thin strips
- 1 yellow or red onion, sliced into thin strips
- 1 tablespoon olive oil
- 1 packet fajita seasoning mix, or 2 tablespoons homemade seasoning blend
- 1 lime, for fresh citrus flavor
- 8 to 10 flour or corn tortillas
- Optional toppings, shredded cheese, sliced avocado, fresh cilantro, sour cream, salsa, or pickled jalapeños
Instructions
- Prep the Chicken: Pat the chicken breast tenders dry with paper towels, then cut them into bite-sized strips about 2 to 3 inches long.
- Slice the Vegetables: Cut the bell peppers in half lengthwise, remove the seeds, and slice into thin strips about 1/4 inch wide. Slice the onion into similar thin strips.
- Combine Everything: On a large sheet pan, toss the chicken strips, bell peppers, and onion with the olive oil and fajita seasoning mix until everything is evenly coated.
- Spread in a Single Layer: Arrange the mixture in a single, even layer on the sheet pan so the chicken and vegetables roast evenly.
- Preheat and Roast: Bake at 400 degrees Fahrenheit for 25 to 30 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with light char marks.
- Check for Doneness: The chicken should reach an internal temperature of 165 degrees Fahrenheit and show no pink inside.
- Add the Lime: Remove from the oven and squeeze the fresh lime juice over the entire pan, stirring gently to distribute the bright citrus flavor.
- Warm the Tortillas: Wrap tortillas in foil and place them in the oven for the last 2 to 3 minutes of the chicken's cooking time, or warm them in a dry skillet over medium heat for about 30 seconds per side.
- Fill Your Tortillas: Lay a warm tortilla flat and spoon the chicken and vegetable mixture down the center of each one.
- Add Toppings: Top with your choice of shredded cheese, avocado slices, fresh cilantro, sour cream, or salsa.
- Fold and Serve: Fold the tortillas in half or roll them gently and serve immediately while everything is still warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes