Let your oven do the work with this easy Sheet Pan Fajitas recipe!
You just can’t beat an easy, go-to recipe when you need food for a crowd. I come from a big family, and we seem to always have a few extra friends over for birthdays, holiday meals, or just about any occasion where we have an excuse to get together.
I love making Mexican food for these types of events because it’s always a crowd pleaser, and it’s easy to put together ahead of time! So, save this in your recipes for a crowd list.
The day before I host an event, I like to do all of my prep work so I can save time (and my sanity) once my guests arrive. For this recipe, I can slice the up the chicken and veggies and keep them in a plastic zipper-close bag until I’m ready to use them. If you like, you can marinate the chicken and vegetables with fajita seasoning ahead of time, too.
Everyone in my family loves lots of toppings on their fajitas, so I also take the time to chop up some cilantro, slice a few limes, and whip up some quick guacamole. If you want to be REALLY efficient, you can wrap a stack of fajita-size flour tortillas in foil and toss them in the warm oven while the fajitas are cooking.
I set everything out on the counter so when I pull these steamy sheet pan fajitas out of the oven, everything is ready to go for a build-your-own fajita bar! It is an easy meal for a crowd.
Sheet Pan Fajitas Recipe (For a Crowd!)
- 2 pounds boneless - skinless chicken breasts, cut into strips
- 1 red bell peppers - sliced
- 1 yellow bell pepper - sliced
- 1 large yellow onion - sliced
- 2 1-ounce packets Old El Paso™ Fajita seasoning
- 4 tablespoons vegetable oil
- 2 10-count packages Old El Paso™ Flour Tortillas for Fajitas (6-inch diameter)
- Toppings: sour cream - guacamole, cilantro, lime wedges, etc.
- Preheat your oven to 425° Fahrenheit. Divide the chicken, bell peppers, and onions between two rimmed half-sheet pans.
- In a small bowl, whisk together the fajita seasoning and vegetable oil. Drizzle half of the mixture over each of the sheet pans. Toss the chicken and vegetables until well coated in seasoning.
- Place both sheet pans in the preheated oven. Roast for 10 minutes.
- Turn on the oven’s broiler. Broil the fajitas, checking and stirring every 60-90 seconds, until charred to your liking (about 3-5 minutes total).
- Serve with flour tortillas and choice of toppings.
Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!
Would this recipe freeze well if I wanted to freeze half for another night?
Hi Tiffiany, yes it will.
Made this tonight for a crew of college boys. They loved it because it was tasty, and I loved it because it was easy! I cut up the chicken last night, tossed half the seasoning and a little olive oil into a ziplock bag with it, and let it sit until just before cooking. Chopped up the veggies ahead and stored them in another ziplock bag until cooking. Worked beautifully and made for no prep except for making the guacamole! Perfect for a crowd!
Can i just use one large pan ?
Is the chicken supposed to be cooked already or does it cook with the veggies? Thanks!
It cooks along with the veggies!
How many people would you say this serves? A “crowd” means different things to different people 🙂
Hi, Crystal! I’m so sorry, I’m not sure how I missed putting in the serving information into the recipe card. This recipe makes two full half-pans of fajita filling, so it should serve between 10-12 people.