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Sheet Pan Fajitas
Chicken and vegetable sheet pan fajitas — hands-off with minimal cleanup. Spreading everything in a single layer rather than crowding the pan is what lets the edges actually char instead of steam.
Ingredients
Instructions
Toss the sliced chicken, peppers and onion with the fajita seasoning and olive oil until evenly coated.
Spread everything in a single layer on a baking sheet, giving the pieces room to breathe.
Bake at 220C for 25-30 minutes until the chicken is cooked through and the vegetables have caught some colour at the edges.
Serve piled into warm tortillas with guacamole, sour cream and salsa.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
