Why I Love This Recipe

Some nights, the fewer dishes the better, and that’s exactly why I keep coming back to these sheet pan chicken fajitas. The chicken comes out juicy, the peppers get perfectly caramelized, and everything roasts together on one pan with hardly any cleanup. Pile it into warm tortillas, serve it over rice, or load it up with homemade guacamole, and you’ve got a dinner that’s as easy as it is delicious.

Enjoying The Leftovers

Go ahead and make the full batch because you’ll find plenty of ways to enjoy the extras.

Storing

Store the chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Keep the guacamole separate and make it fresh when possible for the best flavor and color.

Reheating

Reheat the chicken and vegetables in the microwave or a skillet until warmed through. Serve in tortillas, over rice, on a salad, or in a burrito bowl with fresh guacamole.

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Sheet Pan Chicken Fajitas

Juicy chicken thighs, colorful bell peppers, and onions roast together on one pan in this easy Sheet Pan Chicken Fajitas recipe, perfect for serving with homemade guacamole and warm tortillas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 5

Ingredients

  • 1 lb chicken thighs
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 small red onions, sliced
  • 1 taco seasoning packet
  • 8 fajita style tortillas
  • 2 avocados
  • 1 lime,
  • sprinkle of garlic powder
  • sprinkle of salt
  • sprinkle of pepper
  • Avocado oil spray
US – M

Instructions

  • Preheat your oven to 400°F.
  • Slice the chicken, bell peppers, and red onion into thin strips. Spread everything evenly onto a large baking sheet. Lightly spray with avocado oil, then season generously with the taco seasoning, tossing everything together until evenly coated.
  • Bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender with lightly browned edges.
  • While the fajitas bake, make the guacamole by mashing the avocados with the lime juice, diced red onion, salt, pepper, and garlic powder until well combined.
  • Warm the tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or until soft and lightly toasted.
  • Fill each tortilla with the chicken and vegetable mixture, then top with the guacamole, salsa, and any of your favorite toppings.

Equipment

large baking sheet
guacamole saver

Nutrition Per Serving

Calories: 527kcal | Carbohydrates: 37g | Protein: 21g | Fat: 27g | Fiber: 8g | Calcium: 40mg | Iron: 2mg