One-Pan Chicken Fajitas (Printable Version)

Tender chicken strips roasted with bell peppers and onions, served warm in tortillas and finished with toppings.

# What You'll Need:

→ Proteins & Vegetables

01 - 1 pound chicken breast strips
02 - 3 mixed bell peppers, sliced
03 - 1 large onion, thinly sliced

→ Seasoning

04 - 2 to 3 tablespoons fajita seasoning blend
05 - 1 tablespoon vegetable oil
06 - 8 to 10 small flour or corn tortillas

→ Garnishes

07 - Lime wedges
08 - Sour cream (optional)

# Directions:

01 - Preheat oven to 425°F. In a large sheet pan, combine chicken strips, sliced bell peppers, and onion with fajita seasoning and vegetable oil.
02 - Arrange chicken and vegetables evenly on the pan. Roast for 20 minutes, stirring once halfway, until the chicken is cooked through and vegetables are slightly charred.
03 - Heat tortillas on the stovetop or in the oven until warm and pliable.
04 - Fill warmed tortillas with roasted chicken and peppers. Top with lime wedges and sour cream if desired.

# Additional Tips::

01 -
  • Quick weeknight dinner that is ready in thirty minutes
  • Uses just one pan for minimal dishes and no fuss
  • Colorful crowd-pleaser that fits family-style serving and gatherings
  • Versatile for various tortillas and toppings
  • Clean ingredients and packed with protein
02 -
  • A complete meal with loads of protein
  • Easy to make dairy-free and gluten-free
  • Great for meal prepping and leftovers
03 -
  • Slice chicken and veggies as evenly as possible so everything cooks at the same rate and avoids overcooking the smaller pieces
  • Do not skimp on spreading everything out on the pan—crowding traps steam and prevents that irresistible roasted flavor
  • Give the finished roasted veggies a fresh squeeze of lime right before serving to wake up all the flavors

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