Let your oven do the work with this easy Sheet Pan Fajita recipe!
You just can’t beat an easy, go-to recipe when you need to feed 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 type of events because it’s always a crowd pleaser, and it’s easy to put together ahead of time!
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!
The Wanderlust Kitchen
Let your oven do the work with this easy Sheet Pan Fajitas recipe - enough to feed a crowd!
15 minPrep Time
10 minCook Time
25 minTotal Time
- 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.
If both sheet pans don’t fit on the top rack of your oven, broil the top pan first, then swap it out for the second pan. Keep an eye on the bottom pan to make sure the vegetables don’t get overcooked and soggy.
Wrap the tortillas in foil and place in the warm oven after the fajitas are done broiling. After about 5 minutes, they should be warm and ready to eat!
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!