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Easy Sheet Pan Chicken and Vegetable Fajita

A quick and delicious weeknight dinner featuring seasoned chicken and colorful vegetables, all roasted together on a single sheet pan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced Look for fresh, pink-hued chicken.
  • 1 bell pepper, sliced Any color of bell pepper can be used.
  • 1 onion, sliced Red onions can be used for a sweeter taste.
  • 2 tablespoons olive oil Can substitute with avocado oil.
  • 2 teaspoons fajita seasoning You can make your own seasoning mix.
  • to taste salt and pepper Season generously for best flavor.
  • tortillas for serving Whole wheat or corn tortillas can be used.
Optional Toppings
  • avocado
  • salsa
  • cheese

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grease a sheet pan with a little olive oil.
  2. In a large mixing bowl, combine the sliced chicken, bell pepper, and onion.
  3. Drizzle the olive oil over the mixture. Add the fajita seasoning, salt, and pepper, and toss everything together until evenly coated.
Cooking
  1. Spread the chicken and vegetable mix evenly on the sheet pan, ensuring ample space for even cooking.
  2. Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender.
Serving
  1. Once out of the oven, serve the fajita mixture inside warm tortillas, adding any optional toppings you prefer.

Notes

Leftovers can be stored in the fridge for up to 3-4 days. For freezing, use freezer-safe bags and store for up to 2-3 months. Reheat on the stovetop or microwave.