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Mexican
One-Pan Chicken Fajitas
35 min total15 prep20 cook4 servings400 cal
ClassicFlexitarianLow-Carb
Sliced chicken breast and bell peppers roasted together on a sheet pan with fajita seasoning, served with warm tortillas — a quick, hands-off weeknight dinner.
Ingredients
meat
- 500 gchicken breast
produce
- 3bell peppers
- 1onion
- 1 tbsplime juice
pantry
- 2 tbspfajita seasoning
- 2 tbspolive oil
bakery
- 8flour tortillas
Steps
- Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper or foil.
- Slice the bell peppers and onion into strips about 1 cm wide.
- Pat the chicken breast dry with paper towels and slice into strips of similar width to the vegetables.
- In a large mixing bowl, toss the chicken, bell peppers, and onion with the olive oil and fajita seasoning until evenly coated.
- Spread the mixture in a single layer on the baking sheet.
- Roast for 18–20 minutes, stirring once halfway through, until the chicken reaches 74°C (165°F) and the vegetables are charred at the edges.
- While the fajitas finish roasting, warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrap in foil and place in the oven for the last 5 minutes.
- Remove the sheet pan from the oven and squeeze the lime juice over the chicken and vegetables.
- Serve the chicken and vegetable mixture alongside the warm tortillas for building fajitas at the table.
Tips
- Slice the chicken and vegetables into similarly sized strips so everything cooks evenly.
- Spread everything in a single layer on the sheet pan; overcrowding leads to steaming instead of browning.
- Use an instant-read thermometer to confirm the chicken reaches 74°C (165°F).
- Warm the tortillas in a dry skillet or wrapped in foil in the oven during the last few minutes of roasting.
