Sheet Pan Chicken Fajitas with Bell Peppers and Onions

Sheet Pan Chicken Fajitas with Bell Peppers and Onions

Smoky spiced chicken and peppers roast together on one pan for an easy weeknight dinner.

Total 40 min Makes 4 servings Calories 385/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

Chicken breast strips and colorful bell peppers roast at high heat until charred at the edges and tender inside. A simple chili-lime spice blend coats everything before it hits the oven, so cleanup is minimal. Serve with warm tortillas for a fast, satisfying meal any night of the week.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 large yellow onion, sliced into strips
  • 3 tablespoons olive oil
  • 2 tablespoons fajita seasoning
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 8 small flour tortillas, warmed

Method

  1. Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

  2. In a large bowl, toss the chicken strips, bell peppers, and onion with olive oil and fajita seasoning until evenly coated.

  3. Spread the chicken and vegetables in a single layer on the prepared sheet pan.

  4. Roast in the oven, stirring once halfway through, until the chicken is cooked through and the vegetables are charred at the edges, 20 to 25 minutes.

  5. Squeeze fresh lime juice over the pan and sprinkle with chopped cilantro.

  6. Serve immediately with warm flour tortillas.

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Sheet Pan Chicken Fajitas with Bell Peppers and Onions

Chicken breast strips and colorful bell peppers roast at high heat until charred at the edges and tender inside. A simple chili-lime spice blend coats everything before it hits the oven, so cleanup is minimal. Serve with warm tortillas for a fast, satisfying meal any night of the week.

40 min 4 servings 385 cal

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 large yellow onion, sliced into strips
  • 3 tablespoons olive oil
  • 2 tablespoons fajita seasoning
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 8 small flour tortillas, warmed

Method

  1. 1

    Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

  2. 2

    In a large bowl, toss the chicken strips, bell peppers, and onion with olive oil and fajita seasoning until evenly coated.

  3. 3

    Spread the chicken and vegetables in a single layer on the prepared sheet pan.

  4. 4

    Roast in the oven, stirring once halfway through, until the chicken is cooked through and the vegetables are charred at the edges, 20 to 25 minutes.

  5. 5

    Squeeze fresh lime juice over the pan and sprinkle with chopped cilantro.

  6. 6

    Serve immediately with warm flour tortillas.