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  • Kim Watson-Pitts

RECIPE: Weeknight Sheet Pan Fajitas


Sheet pan recipes are the BEST when it comes to quick & easy dinners.


This fajita recipe is a crowd-pleaser - guaranteed new favorite that you’ll want to add to the rotation.

Sheet Pan Chicken Fajitas

(serves 4 portions)


  • 2-3 large bell peppers (red, orange, or yellow), cut into strips

  • 1 large onion, halved and thinly sliced

  • 2 Tbsp avocado oil

  • 2 Tbsp fajita seasoning mix

  • 1½ lbs (680 g) boneless, skinless chicken breast

  • 2 limes: 1 juiced, 1 cut into wedges for serving

  • 8 corn tortillas, warmed

  • For serving: Guacamole, hot sauce, salsa, and goat cheese


Preheat your broiler to high. Line a baking sheet with foil and spray with nonstick spray.


Place the peppers and onions in a large bowl and drizzle with 1 Tbsp each of the oil and fajita seasoning. Pour the vegetables onto the baking sheet and broil until they soften and begin to char, about 5-8 minutes.


While they are broiling, cut the chicken into thin slices (¼ inch/½ cm) and place in the bowl, tossing with the remaining 1 Tbsp each of oil and fajita mixture.


Place the chicken on top of the slightly charred peppers and onions and continue to broil until the chicken is cooked through (about 5 mins). Remove from the oven and drizzle with the lime juice.


Serve the fajita mixture with tortillas and your favorite toppings (guacamole, hot sauce, salsa, goat cheese, etc.).


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