Go Back
Homemade Easy Sheet Pan Chicken Fajitas. photo

Easy Sheet Pan Chicken Fajitas.

Tender sheet-pan chicken and peppers with a tangy salsa-verde sauce for quick, hands-off fajitas.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spatula or tongs
  • Measuring Spoons

Ingredients
  

  • 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 homemade (see notes) or store-bought
  • salt and black pepper to taste
  • 1 yellow onion sliced
  • 2 bell peppers sliced
  • 1 poblano pepper sliced
  • 8-10 tortillas warmed
  • avocado, limes, and cilantro for serving
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayo or more Greek yogurt
  • 3/4 cup salsa verde
  • 1-3 tablespoons pickled jalapeños chopped
  • 1/2 cup chopped cilantro
  • 1/2 cup crumbled cotija or feta cheese

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet or lightly oil it.
  • In a large bowl, toss the sliced chicken with the butter or oil, chopped garlic, 3–4 tablespoons taco seasoning, and a pinch of salt and black pepper until evenly coated.
  • Add the sliced yellow onion, bell peppers, and poblano to the bowl; season with additional salt and pepper and toss to combine.
  • Spread the chicken and vegetables in an even layer on the prepared baking sheet.
  • Bake for 20–25 minutes, until the chicken is cooked through and the peppers begin to char, stirring once halfway through for even cooking.
  • While the sheet pan cooks, make the verde sauce: in a bowl combine 1/2 cup Greek yogurt, 1/4 cup mayo (or extra yogurt), 3/4 cup salsa verde, 1–3 tablespoons chopped pickled jalapeños, and 1/2 cup chopped cilantro; season with salt to taste.
  • Warm the tortillas. Fill each tortilla with the roasted chicken, peppers, and onions, then top with avocado, a spoonful of the verde sauce, more cilantro, and crumbled cotija or feta.
  • Serve immediately with lime wedges if desired.

Notes

  • For the taco seasoning, mix 1–2 tablespoons chili powder, 2 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 2 tsp cumin, 2 tsp dried oregano, and 1/2 tsp salt.
  • Adjust jalapeños to taste for spice level.
  • Use either cotija or feta depending on salt preference.
  • Thinly slice chicken for faster, even cooking.