Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and often stay juicier than breasts. The cooking time remains about the same, but check for doneness using a meat thermometer (165°F).

How can I make this recipe spicier?

Easy! Add a diced jalapeño or serrano pepper to your vegetable mix before roasting. You can also incorporate cayenne pepper into your fajita seasoning, or serve with hot sauce on the side. For milder heat, just remove the seeds and membranes from your hot peppers.

Can I make this recipe vegetarian?

Definitely! Replace the chicken with firm tofu, portobello mushroom strips, or an extra cup of bell peppers and add a can of rinsed, drained black beans to the sheet pan during the last 10 minutes of cooking. The beans add protein and hearty texture to your vegetarian fajitas.

Is there a way to make this recipe ahead for meal prep?

Yes! Cook everything as directed, then store the fajita mixture separately from the tortillas and garnishes. When ready to eat, reheat the fajita mixture in a skillet and warm tortillas just before serving. This works great for up to 3 days of quick meals.

Sheet Pan Chicken Fajitas Recipe (For Two!)

Name: Sheet Pan Chicken Fajitas Recipe (For Two!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: ¾ cup diced roma tomatoes; ½ yellow onion, sliced; 2 bell peppers (any color), sliced; Optional Garnishes: queso fresco, cilantro, lime, and Greek yogurt; 2 boneless, skinless chicken breasts, cut into strips; 1 ounce fajita seasoning (store-bought or homemade); ¼ cup plain Greek yogurt; 1 tablespoon minced fresh cilantro; 8 medium flour tortillas

Description

This Sheet Pan Chicken Fajitas recipe is a simple, flavorful, and satisfying dish for two! With tender chicken, colorful bell peppers, and perfectly seasoned flavors, this easy recipe is great for a quick dinner. Everything comes together on one pan, making for easy preparation and cleanup. Serve these fajitas with warm tortillas, Greek yogurt, and your favorite toppings for a delicious meal in just 35 minutes!

Ingredients

Units Scale

Vegetables & Garnishes

3/4 cup diced roma tomatoes
1/2 yellow onion, sliced
2 bell peppers (any color), sliced
Optional Garnishes: queso fresco, cilantro, lime, and Greek yogurt

Chicken & Coating

2 boneless, skinless chicken breasts, cut into strips
1 ounce fajita seasoning (store-bought or homemade)
1/4 cup plain Greek yogurt
1 tablespoon minced fresh cilantro

Other

8 medium flour tortillas

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Instructions

Preheat Oven
Preheat your oven to 400°F (200°C). Grease a baking sheet with nonstick spray to prevent sticking.
Prepare Vegetables
Mix together the diced roma tomatoes, sliced yellow onion, and bell peppers. Spread them evenly on the prepared baking sheet.
Season the Chicken
In a small bowl, combine Greek yogurt, fajita seasoning, and minced cilantro. Add the chicken strips to this mixture, tossing until the chicken is fully coated in the seasoning blend.
Assemble and Bake
Arrange the coated chicken strips over the vegetables on the baking sheet. Bake uncovered in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
Warm Tortillas
During the last 8 minutes of cooking time, wrap the flour tortillas in aluminum foil and place them in the oven to warm.
Serve and Enjoy
Serve the fajitas hot with warmed tortillas. Optionally, garnish with queso fresco, cilantro, lime, and additional Greek yogurt for extra flavor.

Notes

For extra smoky and spicy flavor, try adding a pinch of smoked paprika or cayenne pepper to the fajita seasoning mix.
You can swap flour tortillas for corn tortillas for a gluten-free version.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or microwave.
If you want to bulk up the meal, serve with a side of Mexican rice or black beans.

Nutrition

Serving Size: 1 serving
Calories: 410kcal
Sugar: 5g
Sodium: 630
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43
Fiber: 3g
Protein: 30g
Cholesterol: 80mg