Description
This Easy Sheet Pan Chicken Fajitas recipe offers a quick and flavorful way to prepare a vibrant Tex-Mex favorite. Thinly sliced chicken breast is baked alongside a colorful medley of bell peppers, poblano pepper, and onions on a single sheet pan, seasoned with aromatic garlic and taco spices. Served with warm tortillas and a zesty avocado salsa verde sauce topped with fresh cilantro and crumbled cheese, this dish is perfect for a hassle-free weeknight dinner that satisfies a crowd.
Ingredients
Chicken and Vegetables
- 1 1/2 pounds boneless chicken breasts, thinly sliced
- 3 tablespoons salted butter or olive oil
- 3 cloves garlic, chopped
- 3-4 tablespoons taco seasoning (see homemade option in notes)
- Salt and black pepper, to taste
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 poblano pepper, sliced
Serve With
- 8-10 tortillas, warmed
- Avocado slices, for topping
- Limes, for squeezing
- Fresh cilantro, for garnish
Salsa Verde Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup mayo or additional Greek yogurt
- 3/4 cup salsa verde
- 1-3 tablespoons pickled jalapeños, chopped (adjust heat to taste)
- 1/2 cup chopped cilantro
- Salt, to season
Additional Toppings
- 1/2 cup crumbled cotija or feta cheese
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for roasting the chicken and vegetables evenly.
- Prepare chicken and veggies: On a large baking sheet, toss the thinly sliced chicken breasts with the butter or olive oil, chopped garlic, taco seasoning, and a pinch of salt and black pepper. Add the sliced yellow onion, bell peppers, and poblano pepper, seasoning them with additional salt and pepper. Mix everything together so the seasoning coats the ingredients evenly, then spread in a single layer on the pan.
- Bake: Place the baking sheet in the oven and bake for 20-25 minutes, or until the chicken is cooked through and the peppers start to char slightly, enhancing their natural sweetness and flavor.
- Make the sauce: While the chicken and vegetables bake, combine Greek yogurt, mayo (or extra Greek yogurt), salsa verde, chopped pickled jalapeños, and cilantro in a bowl. Season with salt to taste and stir until smooth and creamy. Adjust the heat level by varying the jalapeños as desired.
- Warm tortillas and assemble fajitas: Warm tortillas in a dry skillet or wrapped in foil in the oven. To serve, fill each tortilla with the roasted chicken and pepper mixture, then top with sliced avocado, a drizzle of the salsa verde sauce, fresh cilantro leaves, and a sprinkle of crumbled cotija or feta cheese.
- Serve: Add lime wedges on the side for squeezing over the fajitas to add a fresh, tangy finish. Enjoy immediately while warm.
Notes
- Homemade Taco Seasoning: Mix 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, 1/4 tsp salt, and a pinch of cayenne pepper to make your own taco seasoning.
- You can substitute chicken breasts with boneless, skinless chicken thighs for juicier meat.
- Adjust the number of pickled jalapeños in the sauce to control the spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, use corn tortillas instead of flour tortillas.
