Sheet Pan Fajitas Recipe
This Sheet Pan Fajitas recipe combines smoky, spicy flavors with tender strips of chicken or steak and colorful bell peppers and onions. Perfectly seasoned and baked together on one sheet pan, this dish is an easy, flavorful meal that comes together quickly and pairs beautifully with warm tortillas and classic toppings like sour cream, avocado, and lime.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Protein
- 2 lbs chicken breast or steak, sliced into strips
Vegetables
- 3 bell peppers, various colors, sliced into strips
- 2 large onions, sliced into strips
Seasonings
- Fajita seasoning, enough to generously coat meat and vegetables
Bread & Toppings
- 8 tortillas
- 1 lime, cut into wedges
- Sour cream, for serving
- 1 avocado, sliced or diced
Instructions
- Prepare Ingredients: Begin by slicing the chicken breast or steak into thin strips. Next, slice the bell peppers and onions into similar sized strips to ensure even cooking.
- Season Generously: Place the sliced meat and vegetables in a large bowl and sprinkle with fajita seasoning. Toss well to ensure every piece is evenly coated with the smoky, spicy mix.
- Arrange on Sheet Pan: Spread the seasoned meat and veggies evenly on a large sheet pan. Make sure not to overcrowd the pan, allowing space for proper roasting and caramelization.
- Bake: Preheat your oven to 425°F (220°C). Place the sheet pan in the oven and bake for 20 to 25 minutes, until the meat is cooked through and vegetables are tender with charred edges.
- Warm Tortillas: While the fajitas bake, gently warm the tortillas in a dry skillet or wrapped in foil in the oven.
- Serve: Once cooked, serve the sizzling fajita mixture hot off the sheet pan with warm tortillas, lime wedges, sour cream, and fresh avocado slices on the side for topping.
Notes
- For a vegetarian version, substitute chicken or steak with sliced portobello mushrooms or tofu.
- Use any combination of bell pepper colors to brighten the dish.
- Make sure to slice meat and vegetables uniformly to ensure even cooking.
- Do not overcrowd the sheet pan to allow proper roasting and prevent steaming.
- Leftover fajita mixture can be refrigerated for up to 3 days and reheated in a skillet or oven.
Keywords: sheet pan fajitas, chicken fajitas, steak fajitas, easy Mexican dinner, baked fajitas, one pan meal, healthy fajitas, weeknight dinner
Find it online: https://tastybella.com/sheet-pan-fajitas-recipe/
