Sheet Pan Fajitas for Two Easy Juicy Dinner Recipe Ready Fast
A quick and easy sheet pan fajitas recipe perfect for two, featuring juicy chicken, bell peppers, and onions roasted to perfection with a homemade fajita seasoning blend.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 30-40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 12 oz (340 g) boneless, skinless chicken thighs or breasts, sliced into strips
- 2 medium bell peppers (red and green), sliced
- 1 medium yellow onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons homemade fajita seasoning blend (chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper)
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (optional, for garnish)
- 4 small flour or corn tortillas, warmed
Instructions
- Preheat oven to 425°F (220°C). Slice chicken, bell peppers, and onion into even strips.
- In a large mixing bowl, drizzle olive oil over chicken and veggies. Sprinkle fajita seasoning blend evenly and toss until well coated.
- Spread chicken and vegetables in a single layer on a rimmed 12×17-inch sheet pan, ensuring not to overcrowd.
- Roast in the oven for 15 minutes. Use tongs to flip chicken and stir veggies, then roast for an additional 10-15 minutes until chicken reaches an internal temperature of 165°F (74°C) and peppers are tender with charred edges.
- Remove from oven, squeeze fresh lime juice over the fajitas, and toss gently. Sprinkle with chopped cilantro if desired.
- Warm tortillas in the oven or microwave and serve the chicken and veggies straight from the pan.
Notes
[‘Use chicken thighs for juicier fajitas; breasts can dry out at high heat.’, ‘Flip chicken and stir veggies halfway through roasting for even cooking and caramelization.’, ‘Add lime juice after cooking to preserve brightness.’, ‘Do not overcrowd the pan to avoid steaming instead of roasting.’, ‘Cut peppers and onions into thicker strips to avoid mushy veggies.’, ‘For extra crispiness, use a wire rack on the sheet pan (optional).’, ‘Store leftovers in an airtight container for up to 4 days; reheat in skillet with a splash of water or lime juice for best texture.’, ‘Freezing is not recommended as veggies get mushy and chicken can dry out.’]
Nutrition
- Serving Size: 1 serving (half the
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 4
- Protein: 35
Keywords: sheet pan fajitas, fajitas for two, easy dinner, quick fajitas, chicken fajitas, one pan meal, weeknight dinner, Mexican recipe