Sheet Pan Chicken Fajitas (For Two!)
A quick, hands-off sheet pan dinner of seasoned chicken and peppers served with warm flour tortillas.
Equipment
- Baking Sheet
- Mixing Bowl
- Small Bowl
- Tongs or spatula
- Aluminum Foil
Ingredients
- 3/4 cup roma tomatoes diced
- 1/2 yellow onion sliced
- 2 bell peppers any color, sliced
- 1/4 cup plain Greek yogurt
- 1 ounce fajita seasoning store-bought or homemade
- 1 tablespoon fresh cilantro minced
- 2 boneless skinless chicken breasts cut into strips
- 8 flour tortillas medium
- Optional garnishes queso fresco, cilantro, lime, and Greek yogurt
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with nonstick spray.
- In a large bowl, combine the diced roma tomatoes, sliced yellow onion, and sliced bell peppers; spread the vegetables in an even layer on the prepared baking sheet.
- In a small bowl, stir together the Greek yogurt, fajita seasoning, and minced cilantro to make a coating sauce.
- Add the chicken strips to the yogurt mixture and toss until the chicken is fully coated.
- Place the coated chicken strips on the baking sheet with the vegetables, arranging everything in a single layer for even cooking.
- Bake uncovered for 20–25 minutes, or until the chicken is cooked through and the vegetables are fork-tender.
- With about 8 minutes remaining, wrap the tortillas in foil and place them in the oven to warm.
- Serve the chicken and vegetables with warmed tortillas and optional garnishes: queso fresco, extra cilantro, lime wedges, and a dollop of Greek yogurt.
Notes
- Use any color bell peppers you prefer.
- Warm tortillas in foil to keep them soft.
- Queso fresco is optional but adds a nice salty finish.
- Adjust fajita seasoning amount to taste.