Sheet Pan Chicken Fajitas

This easy Sheet Pan Chicken Fajitas dish is one of my staple meals when I’ve run out of dinner ideas. It’s easy and all on one pan (use tin foil for easy clean-up after you’re done!) I usually make two sheet pans so that I have leftovers because it’s that good.

Along with the Sheet Pan Chicken Fajitas, I usually add lime crema as a topping. It’s basically just sour cream mixed with some lime juice. It adds a bit of tanginess and freshness to all the savory flavors – finish with additional toppings like cilantro, hot sauce, and slices of avocado!

Ingredients:

• 1 lb. of Chicken, cut into long strips
• 2-3 bell peppers (I chose the rainbow, as seen below), sliced into thin strips
• 1 small/medium yellow onion, thinly sliced
• Taco Seasoning, 1 packet
• 1 TBSP vegetable oil
• Tortillas, Fajita size (it should say ‘Fajita’ on the package)
• sour cream, 8 oz.
• 1 lime, cut in half (half for the lime crema, the other half to cut into small wedges)
• cilantro
• Hot sauce (My favorite: Tapatio)

A few quick tips:

• Use a kitchen towel or a couple of paper towels to wrap around the bell peppers and onions to pat dry and absorb as much moisture as possible.
• You can definitely make your own Taco Seasoning, I just use the premade packets for convenience.
• Use tin foil to line the pan for quick cleaning afterward.
• Refrigerate Lime Crema for up to 1 week.

Instructions:

Cut the onion and bell peppers into thin strips.

Line the pan with tin foil and lay out the bell peppers and onions.

Add the sliced chicken strips on top of the vegetables and sprinkle the taco seasoning on top. Drizzle some oil and gently toss with tongs to mix. Place chicken back on top of the vegetables. It’s ready to bake! 425 degrees for 30 minutes + 10 minutes (warming the tortillas)

Take some tin foil and place your tortillas in the middle and wrap it up! Place in the oven for the last 10 minutes to warm up the tortillas.

Lime Crema: empty the small sour cream container (at least 8 oz.) into a small bowl. Slice a lime in half and squeeze the juice into the small bowl with the sour cream and mix well. I usually add a tiny splash of water to thin the sour cream just so I can drizzle it easily on the tacos.

Ready to assemble: Add Chicken Fajita to your warm tortillas. Eat as is, add a squeeze of lime or add the lime crema, cilantro, and hot sauce! Enjoy!

Print Recipe

Sheet Pan Chicken Fajitas

(2 votes, average: 5.00 out of 5)

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Dinner

By The Ly Sisters – Serves: 4

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 Minutes

Ingredients

• Chicken Fajita
• 1 lb. of Chicken, cut into long strips
• 2-3 bell peppers, sliced into thin strips
• 1 small/medium yellow onion, thinly sliced
• Taco Seasoning, 1 packet
• 1 TBSP vegetable oil
• Tortillas, Fajita size (it should say 'Fajita' on the package)
• Lime Crema
• sour cream, 8 oz.
• 1 lime, cut in half (half for the lime crema, the other half to cut into small wedges)
• Toppings
• Cilantro, chopped
• Hot sauce (My favorite, Tapatio)
• Sliced Avocados
• Lime wedges

Instructions

1

Preheat oven to 425 degrees. Line pan with tin foil.

2

Cut the onion and bell peppers into thin strips. Pat dry with a paper towel to absorb excess moisture.

3

Line pan with the bell peppers and the onions.

4

Cut chicken into long thin strips. Add to pan on top of the vegetables.

5

Drizzle oil on top of chicken and vegetables.

6

Next, sprinkle taco seasoning on top of everything and toss gently with tongs to mix.

7

Place chicken strips back on top and bake for 40 minutes.

Warm-up Tortillas

8

Place tortillas in tin foil and wrap up nice and gently.

9

Place in the oven for the last 10 minutes with the chicken fajitas to warm up tortillas.

Lime Crema

10

Place the small container of sour cream into a small bowl.

11

Squeeze one-half of a lime into the sour cream and mix well.

12

Add a small splash of water to thin sour cream so it drizzles easily onto the tacos.

Toppings

13

Chopped cilantro, hot sauce, sliced avocados, or squeeze of lime.