Skip to content
Recipes
MexicanMeat & fishhigh proteinsheet panquick

Sheet-Pan Chicken Fajitas

Spiced chicken strips roasted on one tray with sweet peppers and red onion, wrapped in warm tortillas with salsa, avocado and yogurt. Almost no washing up, 48 g protein.

Prep
10 min
Cook
22 min
Serves
4
Level
easy
Log this meal Cooking mode
Grilled chicken strips with charred green peppers and red onion on a flour tortilla with a lime half

Photo: Jon Sullivan, cropped · Public domain

Method

  1. 1

    Heat the oven to 220°C (425°F). Toss the chicken, peppers and onions with the oil, fajita seasoning and a pinch of salt.

  2. 2

    Spread out over one large tray (or two — crowding steams instead of chars). Roast, turning once, until the chicken is cooked through and the veg is charred at the edges.

    20 min
  3. 3

    Squeeze over half the lime. Wrap the tortillas in foil and warm in the oven for the last 5 minutes.

    5 min
  4. 4

    Serve everything at the table with yogurt, salsa, avocado, coriander and lime wedges so everyone builds their own.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • Sheet Pan Chicken Fajitas

    The Stay At Home Chef · YouTube

  • Sheet Pan Fajitas

    Laura in the Kitchen · YouTube

Substitutions

  • Vegetarian: use 2 tins of drained black beans and 250 g halloumi strips (add the beans for the last 8 minutes).
  • Lower-carb: serve as a bowl over cauliflower rice or in lettuce leaves (about −35 g carbs per serving).
  • Air fryer: cook in two batches at 200°C (400°F) for 12–14 minutes each, shaking halfway.

You might also like