Sheet Pan Chicken Fajitas

• Boneless, skinless chicken breasts

  1 lb
• Red bell pepper

  1 medium
• Green bell pepper

  1 medium
• Yellow onion

  1 medium
• Olive oil

  2 tbsp
• Fajita seasoning

  2 tbsp
• Lime

  1 whole
• Flour tortillas

  6 small
• Sour cream

  0.5 cup
• Salsa

  0.5 cup

All Steps

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Slice the chicken breasts into thin strips (about 1/4-inch thick). Slice the bell peppers and onion into similar thin strips.

3. 3

   In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil, sprinkle with fajita seasoning, and squeeze the juice of half a lime over the mixture. Toss well to ensure everything is evenly coated.

4. 4

   Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this can steam rather than roast the ingredients. If necessary, use two baking sheets.

5. 5

   Bake for 20-25 minutes, or until the chicken is cooked through (no longer pink inside) and the vegetables are tender-crisp and slightly caramelized. You can stir the mixture halfway through cooking for more even browning.

6. 6

   While the fajitas are baking, warm the tortillas according to package directions (microwave, oven, or skillet).

7. 7

   Once cooked, squeeze the juice of the remaining half lime over the hot fajitas. Serve immediately with warm tortillas, sour cream, and salsa on the side.