Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Combine chopped chicken, sliced peppers, and onion in a large bowl, drizzle with olive oil, sprinkle with fajita seasoning, and toss until well coated.
- Spread the mixture in an even layer on a lined sheet pan.
- Bake for 25 to 30 minutes until the chicken is cooked through and lightly browned.
- Remove from the oven and squeeze fresh lime juice over the dish.
- Serve with warm tortillas and garnish with cilantro if desired.
Nutrition
Notes
Ingredient Swap: I often swap the chicken breasts for boneless thighs because they stay incredibly juicy at high heat and are much more forgiving if you happen to leave them in the oven a minute too long.
Cutting Technique: I make sure to slice my peppers and onions into uniform strips so everything softens at the same rate, which prevents those raw onion bits that can sometimes ruin the texture.
Pan Spacing:
One thing I have learned is to never overcrowd the sheet pan: if the chicken and vegetables are piled on top of each other, they will steam in their own juices instead of getting those beautiful charred edges.
Prep Ahead: I love tossing the chicken and vegetables in the oil and seasoning a few hours early and keeping them in the fridge, as it lets the spices really soak into the meat for a much deeper flavor.
Warming Tortillas: I always wrap my tortillas in foil and pop them into the oven for the last five minutes of cooking because a cold tortilla can really take away from the warmth of the fresh filling.
Leftover Storage: These leftovers make a fantastic lunch the next day, and I usually store them in an airtight glass container for up to three days to keep the peppers from getting too mushy.
Flavor Finish: I never skip the fresh lime squeeze at the very end because that hit of acidity cuts through the savory seasoning and makes all the colors on the tray really pop.