Sheet Pan Fajitas

Name: Sheet Pan Fajitas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 large sweet bell peppers, sliced; 1 small red onion, sliced; 1 medium yellow onion, sliced; 8 ounces heirloom tomatoes, halved; 2 boneless skinless chicken breasts, thin sliced; 1-2 tablespoons fajita seasoning; 8-10 small flour tortillas; 6 ounces shredded cheese; sour cream (optional); lime wedges (optional garnish)

July 7, 2021

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Fajitas are great for a few reasons. They are delicious (obviously). They are a pretty simple way to quench your Mexican food craving and they don’t require any special tools or fancy ingredients. Plus… this recipe is all done on a sheet pan in your oven. Could it be any easier?

While your oven is preheating, slice up some veggies and a protein, season everything with a tasty fajita seasoning, roast for 30 minutes and you are ready to enjoy some delicious fajitas and only have one pan (maybe two) to clean. Sounds perfect, right?

Lets get it started…

Start by picking out your vegetables and protein. Today, I am using boneless skinless chicken breasts for my protein, plus a variety of sweet bell peppers, red and yellow onions and some heirloom tomatoes.

While your oven is preheating to 425 degrees, uniformly slice a red, yellow and orange sweet bell pepper and place them onto a large baking sheet. Next, slice a small red onion and a medium yellow onion and place them onto the baking sheet as well. Cut 8 ounces of heirloom (or cherry) tomatoes in half and toss them on the baking sheet too.

This recipe makes enough for 4 servings, so unless you have a very large baking sheet, you may want to put the vegetables on one sheet and the meat on another. If you are reducing this recipe down to two servings, everything will easily fit on one large baking sheet.

Next, thinly slice 2 boneless skinless chicken breasts and place them in a medium bowl. Generously season them with fajita seasoning and toss until all of the chicken has been seasoned. Transfer the chicken onto a baking sheet and arrange the pieces in a single layer, so they are not too crowded.

Now sprinkle fajita seasoning over all of the vegetables (and the tomatoes!) and toss them around a bit with clean hands. I love bold seasoning, so I used 2 tablespoons between all of the vegetables and chicken, but if you prefer more mild flavoring, you can definitely use a bit less.

Now that everything is seasoned, place both baking sheets onto a middle rack of a 425 degree oven and roast everything for 25 to 30 minutes.

*Note: I like to toss things around a bit about half way through, but this is optional. I have put the pans in the oven and forgotten about them until my timer goes off and everything is nice and caramelized and crispy in there, so either way works!

Once everything is done, just pull the pans out and you are ready to go! When I am making fajitas for lunch on a Thursday (aka a super casual occasion), we usually just build our tacos right off of the sheet pans, but if you are making fajitas for company or just want dress things up a bit, transfer everything on to a large platter, toss a few lime wedges and some tortillas on there and it looks beautiful!

The chicken is full of flavor with this fajita seasoning crunchiness that brings great texture to each taco. The peppers have softened beautifully and roasting them developed their natural sweetness, which is so tasty. The onions have caramelized a bit and the tomatoes have burst into delicious little gems that are so perfect in these tacos.

You are going to love these fajitas and if you enjoyed this recipe, make it again with your own twist! Swap the chicken out for thinly sliced steak, pork or even some fish (swordfish is a great option!). You can also add corn on the cob, thick sliced portobello mushrooms or some jalapeños onto the sheet pan too. Have fun with your fajitas!

Disfruta la fiesta!

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