No marinating, no stirring, no babysitting the stove. Just layer chicken, sliced peppers, onions, and fajita seasoning on a sheet pan and roast until everything’s tender and a little charred. Serve with tortillas, sour cream, and whatever toppings you have — dinner’s done in under 30 minutes and the oven did all the heavy lifting.
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced (or use pre-sliced)
- 1 green bell pepper, sliced (or use pre-sliced)
- 1 yellow bell pepper, sliced (or use pre-sliced)
- 1 medium onion, sliced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning (store-bought or homemade)
- Salt and black pepper, to taste
- 8 flour or corn tortillas, warmed
- Optional toppings: sour cream, shredded cheese, salsa, lime wedges, cilantro
Method
Prep the pan.
- Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
Season everything.
- Add sliced chicken, peppers, and onion to the pan. Drizzle with olive oil, sprinkle with fajita seasoning, salt, and pepper. Toss everything together with your hands until evenly coated.
Spread and bake.
- Spread everything into a single layer (don't crowd it or it'll steam instead of roast). Bake for 25 minutes, stirring halfway through, until chicken is cooked through and veggies are tender with a little char.
Serve it up.
- Warm your tortillas, pile on the chicken and veggies, and top with whatever you've got — sour cream, cheese, salsa, a squeeze of lime. Done.
Notes
Helpful Tips
- Use pre-sliced peppers and onions from the store to make this even faster.
- Swap chicken for shrimp (reduce cook time to 12–15 minutes) or keep it veggie-only.
- Leftovers reheat great and work in grain bowls, quesadillas, or scrambled into eggs.
