Sheet Pan Chicken Fajitas
A vibrant and easy one-pan meal featuring seasoned chicken strips, colorful bell peppers, and onions roasted to perfection, served alongside a fresh and creamy homemade guacamole.
Ingredients
- 1.5 pound boneless skinless chicken breasts
- 3 large bell peppers any color
- 1 large red onion sliced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning store-bought or homemade
- 1 tablespoon lime juice fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ripe avocados
- 1/4 cup red onion finely diced
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon lime juice fresh
- 1/4 teaspoon salt for guacamole
- Pinch of cayenne pepper optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with olive oil, sprinkle with fajita seasoning, 1 tablespoon lime juice, salt, and pepper. Toss well to ensure everything is evenly coated.
- Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly caramelized. Stir halfway through cooking.
- While the fajitas are roasting, prepare the guacamole. In a medium bowl, mash the ripe avocados with a fork. Stir in the finely diced red onion, chopped cilantro, 1 tablespoon lime juice, salt, and optional cayenne pepper. Mix until just combined, leaving it a bit chunky.
- Remove the sheet pan from the oven. Serve the hot chicken and vegetable fajitas immediately over generous dollops of fresh, creamy guacamole.
Notes
Adjust the amount of chili powder or cayenne pepper in the fajita seasoning to your preferred spice level. For an extra touch, warm some flour or corn tortillas to serve alongside the fajitas. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The guacamole is best enjoyed fresh.