Sheet Pan Chicken Fajitas

Sheet pan of cooked chicken fajita mixture.

This quick and easy sheet pan chicken fajita recipe is baked in the oven for a Tex-Mex dinner favorite in a fraction of the time.

Big Flavors from a Tiny Kitchen – Ashley Covelli

5 from 1 vote

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Servings: 4 Servings

Course: Main Dish

Cuisine: Tex-Mex

Prep Time 20

Cook Time 15

Total Time 35

Ingredients

1 tablespoon fajita seasoning
¼ cup avocado oil
2 tablespoons cold water
1 tablespoon freshly squeezed lime juice
1 tablespoon tomato paste
2 cloves garlic, minced
¾ teaspoon kosher salt
1 pound boneless skinless chicken breast, sliced into ¼-inch thick slices against grain
3 bell peppers, sliced into ¼-inch thick strips
2 medium onions, sliced ¼-inch thick

Instructions

Place an oven rack in the top third of your oven. Put a large, rimmed baking sheet (preferably broiler-safe) on that top rack, close the door, and preheat the oven to 425°F.
In a large bowl, whisk together the fajita seasoning, avocado oil, water, lime juice, tomato paste, garlic, and salt. Add sliced chicken and use tongs to toss to combine. Add the sliced bell peppers and onions and toss again to get the mixture to coat everything evenly. Let sit for 10 minutes at room temperature, or cover and transfer to the refrigerator for up to 4 hours.
Carefully remove the preheated sheet pan from the oven and pour the chicken mixture out on top. Spread everything out into an even layer and return to the oven.
Bake for 15 minutes, until chicken is cooked through. Switch the oven to broil, if desired, and cook for an additional 2-5 minutes, until the peppers and onions are lightly charred.
Serve sheet pan fajita mixture in warmed flour tortillas or over rice with your favorite toppings!

Notes

My homemade fajita seasoning is perfect for this recipe, but you can also use your favorite store-bought brand.

Feel free to use a mix of colors of bell peppers and onions.

You can let the chicken marinate for up to 4 hours in the refrigerator before cooking.

Chicken is cooked through when the internal temperature reaches 165°F. You can check this with an instant-read thermometer, if desired.

If your sheet pan isn't broiler safe, omit the final few minutes of broiling. You can add a few extra minutes of baking time if needed - the broiling is just to get a little char on the onions and peppers.