Sheet Pan Fajitas Recipe (For a Crowd!)
Spice up your dinner with this effortless Sheet Pan Fajita recipe - a sizzling blend of flavors cooked to perfection in your oven!
Servings: 10 -12
Calories: 197kcal
Ingredients
- 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, fresh cilantro, lime wedges, etc.
Instructions
- Preheat your oven to 425°F (218°C). Divide the chicken, bell peppers, and onions evenly 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 baking sheet. Toss the chicken and vegetables until they are well coated in the seasoning.
- Place both sheet pans in the preheated oven and roast for 10 minutes.
- Turn on the oven's broiler. Char the fajitas to your liking by broiling, checking, and stirring every 60-90 seconds, which should take about 3-5 minutes in total.
- Serve with a warm flour tortilla and your choice of toppings.
Notes
Storage Info:
You can store Sheet Pan Fajitas in an airtight container in the refrigerator for up to 3-4 days. For freezing, just place the cooled fajitas in a freezer-safe container or bag, where they'll stay good for up to 2 months. To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat or in the microwave, stirring occasionally, until heated through.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 6g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 90mg | Potassium: 416mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 38mg | Calcium: 21mg | Iron: 1mg
