- 8–10 flour tortillas, (we use the taco size)
- 4– 5 lbs boneless skinless chicken breasts (6 to 8 pieces, depending on the size)
- 1/4 cup (4 Tbsp) fajita seasoning (purchase your favorite packets or make my homemade version)
- 3 large bell peppers (mix your favorite colors)
- 1/2 large red onion
- zest of 1 lime
- juice of 2 limes
- optional topping ideas: sour cream, salsa, guacamole, grated cheddar or Monterey Jack cheese, diced tomatoes, diced avocado, cilantro, lime
Pre-Prep the Chicken the Day Before Cooking and Serving
Slice the thawed chicken breasts into 1/4-inch thick strips.
Place the strips of chicken in a large bowl with a lid.
Add the lime juice, zest and fajita seasoning to the bowl and toss to coat every strip of chicken.
Put the lid on your bowl and place it in the fridge until you’re ready to cook fajitas.
Cook the Chicken and Prep Veggies for Serving
Place a sheet of parchment paper over a sheet pan and spread the prepped chicken in an even layer across the sheet.
Bake in a 350° oven for 20-25 minutes, until the chicken is done.
While the chicken is cooking, quickly slice your bell peppers into 1/4- to 3/8-inch wide strips.
Cut the red onion into 1/4-inch thick, round slices and then cut the rounds in half, so the onion separates into thin strips.
Add the peppers and onions to the sheet tray for the last 10 minutes of baking.
After the final ten minutes, remove the chicken & peppers from oven, placing the sheet pan on a cooling rack to rest a few minutes.
Set Up Your “Fajita Bar” for Serving
If you didn’t get it done while the chicken cooked, set up your “fajita bar” while the meat is resting. Warm the tortillas, (I use the microwave) and set out your favorite toppings, like: sour cream, salsa, guacamole, grated cheddar or Monterey Jack cheese, diced tomatoes, diced avocado, cilantro, lime. The sky’s the limit, really. Choose your family’s favorites.
Let everyone build their own custom fajitas! Serve with 10-Minute Mexican Rice and a favorite veggie side or salad.
Store leftovers in the fridge for quick and easy lunches, like: Chicken Fajita Salad or a Fajita Chicken Rice Bowl.
- You can, definitely, season the chicken and cook it right away. I prefer to prepare it the night before, or even a few days ahead, when I have a spare 15 minutes. Then when I get home in the evening and I’m ready to cook, all I have to do is put the chicken on the sheet pan and straight into the oven.
- The peppers and onions can go on the sheet tray with the chicken, from the beginning, if you prefer. They will just be softer than when added for the last 10 minutes. We prefer-tender crisp.
- I always start a batch of Easy 10-Minute Mexican Rice, when I put the chicken in the oven. It’s a perfect side dish and ready to go when the chicken comes out of the oven.
- This chicken freezes wonderfully! To use it later, thaw in the fridge and then warm up the amount you plan to use in the microwave or in a skillet on your stovetop. We use these delicious leftovers for more fajitas, for rice bowls, for quesadillas, even for nachos and in salads. DELISH!
- Category: Main Dish
- Cuisine: Mexican