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Sheet Pan Chicken Fajitas

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

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.
  • Pro tip! ~ 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!

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

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.

Notes

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.