Chicken fajitas are my go-to order at Mexican restaurants because I love that you could make your own taco with all of the different separate components. This sheet-pan version is so easy and satisfies my Mexican food cravings. A mix of bell peppers, mushrooms, and onion get roasted in a spice mixture, then topped with seasoned chicken for a speedy veggie and protein-packed meal. Serve it up on warm tortillas with all of your favorite fajita toppings!
Ingredient Highlight
Bell Peppers! are super nutrient-dense. They are high in vitamin C, beta-carotene, lycopene, vitamin K, folic acid and loaded with antioxidants. Try to buy red, yellow, or orange – the green ones are harvested earlier and don’t have as many antioxidants.
Servings 4 People
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- ½ red onion cut into wedges
- 3-4 bell peppers, seeds removed thinly sliced
- 8 oz mushrooms, thinly sliced about 2 heaping cups
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp red pepper flakes optional
- 3 tbsp olive oil
- 1 tsp kosher salt divided
- 1 lb boneless skinless chicken breast cut into ¼-inch thick strips
- 8 medium tortillas
Topping ideas:
- Sour cream or whole milk yogurt
- Guacamole
- Salsa
- Pickled red onions
- Cilantro
- Note: Skip the tortillas and turn it into a bowl/plate with rice or a salad. see leftovers section
- v the best way to warm tortillas is over a gas stove flame to get them nice and charred, then wrap them in foil or a napkin and place in the oven to keep warm. If you don’t have a gas stove, wrap the tortillas tightly in foil and place them in the oven during the last 5 minutes of bake time to warm them up. When the chicken/veggies are done, turn the oven off and leave the tortillas in there until you’re ready to eat!
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add onion, bell pepper, and mushrooms to the baking sheet. In a small bowl, mix together the spices. Sprinkle half the spice mixture all over the veggies along with 2 tablespoons oil and ½ teaspoon salt and toss to coat. Bake for 15-20 minutes, or until the veggies are starting to get charred and tender (to get some extra char, broil the veggies for a couple of minutes at the end).
- Add chicken to a small bowl and toss with remaining spice mixture, 1 tablespoon olive oil, and ½ teaspoon salt. Scatter the chicken over the veggies and bake for another 10 minutes, or until chicken is cooked through.
- Warm up your tortillas (see pro tip). Add veggies and chicken to your tortillas and top with your desired toppings.
Items you can prep ahead (optional)
- Cut ½ red onion into wedges
- Thinly slice 3-4 bell peppers
- Thinly slice 8 oz mushrooms (about 2 heaping cups)
- Mix together spice mixture
- Slice 1 lb chicken breast into ¼-inch thick strips
Substitutions:
- To make vegetarian/vegan, substitute the chicken for 2 (15 oz) cans of pinto or black beans. Drain and rinse the beans and follow the same instructions as the chicken (toss with oil, salt, spices, and bake).
- Use any thinly sliced meat in place of the chicken.
- Throw in any odds and ends of veggie you have lying around. Just aim for one full sheet pan worth of veggies.
Storage:
- Store leftover chicken/veggie mix in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up your chicken/veggie fajita mix along with your tortillas and assemble!
- I love turning this into a bowl or salad by eating it with rice or roasted potatoes or tossing it with romaine lettuce, thinly sliced kale, cheese, lime juice, olive oil, and salt.
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