Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lb Chicken breasts; 3 each Bell peppers; 1 each Yellow onion; 2 tbsp Fajita seasoning; 2 tbsp Olive oil; 8 tortillas Flour tortillas; ½ cup Sour cream; ½ cup Salsa; 1 each Lime

Fajitas without standing at the stove. Strips of chicken, bell pepper and onion are tossed with fajita seasoning and olive oil and roast together on one sheet pan until the edges char. Squeeze a lime over the pan and warm the flour tortillas. Then set out the sour cream and salsa so everyone wraps their own. Thirty minutes and one pan to wash.

30 minServes 4 as writtenSheet PanMexicanContains Milk, Wheat

Sheet Pan Chicken Fajitas, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

Chicken breasts1½ lb
Bell peppers3 each
Yellow onion1 each
Fajita seasoning2 tbsp
Olive oil2 tbsp
Flour tortillas8 tortillas
Sour cream½ cup
Salsa½ cup
Lime1 each

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
Chicken breasts	¾ lb	1½ lb	2¼ lb	3 lb
Bell peppers	1½ each	3 each	4½ each	6 each
Yellow onion	½ each	1 each	1½ each	2 each
Fajita seasoning	1 tbsp	2 tbsp	3 tbsp	¼ cup
Olive oil	1 tbsp	2 tbsp	3 tbsp	¼ cup
Flour tortillas	4 tortillas	8 tortillas	12 tortillas	16 tortillas
Sour cream	¼ cup	½ cup	¾ cup	1 cup
Salsa	¼ cup	½ cup	¾ cup	1 cup
Lime	½ each	1 each	1½ each	2 each
The pan	Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Fewer pieces — the same sheet pan, spaced out, and the same time.	—	Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 13×18 sheet pan. At about 1.5× the recipe that’s two sheet-loads — two sheets at once (swap them top to bottom halfway) or one after the other; the time per sheet is the same.	Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 13×18 sheet pan. At about 2× the recipe that’s two sheet-loads — two sheets at once (swap them top to bottom halfway) or one after the other; the time per sheet is the same.

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Steps

Heat the oven to 425°F. Slice the chicken, the peppers and the onion into strips about ½ inch wide.
Put everything on a large sheet pan and toss with the olive oil and the fajita seasoning until coated. Spread it out in a single layer.
Bake for 18 to 20 minutes, stirring once halfway. Check that the thickest piece of chicken reads 165°F on a thermometer and the vegetables are soft with charred edges.
Squeeze the lime over the pan. Warm the tortillas in the microwave for about 30 seconds and set them out with the sour cream and the salsa so everyone builds their own.

Good to know

Contains Milk, Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
🌡 Chicken — cook to 165°F at the thickest part , the USDA minimum for poultry. A thermometer is the test; color is not.
🌶 Mild heat — from taco or fajita seasoning, salsa. For younger or sensitive eaters: mild versions of the packet exist — or use two thirds of it; and buy the mild jar — the difference is entirely in the jar, not the recipe.