The EASIEST Sheet Pan Chicken Fajitas
Need an idea for a super simple weeknight meal? I've got ya with these *easy* sheet pan chicken fajitas! Totally delish as is or dress them up with your fave fajita toppings...
Servings: servings
Ingredients
- 1 (22-ounce) bag frozen grilled chicken breast strips
- 4 large bell peppers, cut into strips
- 1 medium red onion, cut into wedges
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fajita seasoning, or all-purpose taco meat seasoning
- 1 medium lime, juiced
- 10 (6-inch) flour tortillas, warmed
Instructions
- Preheat the oven to 425 degrees.
- Dump the grilled chicken breast strips onto a baking sheet. Scatter sliced bell peppers, red onions, and garlic on top.
- Drizzle everything with about 3 tablespoons of olive oil, and sprinkle fajita seasoning over top. No need to stir just yet.
- Bake for 10 minutes. Remove the sheet pan from the oven and gently toss everything together.
- Place the pan back in the oven and bake for an additional 15 minutes or until the chicken is warmed through and the veggies are crisp-tender.
- Remove from the oven and squeeze the juice of one lime over top of the fajitas.
Serve warm on flour tortillas with the fajita toppings of your choice.
Recipe Notes
Fajita Topping Suggestions: pico de gallo, guacamole, crumbled cotija cheese, crema Mexicana, chopped cilantro, and/or additional lime wedges for squeezing over top
Nutrition
Serving: 1fajita | Calories: 234kcal | Carbohydrates: 24.9g | Protein: 19.2g | Fat: 7.7g | Saturated Fat: 1.9g | Cholesterol: 36.7mg | Sodium: 720mg | Fiber: 1.7g | Sugar: 1.4g
