Description
This Easy Sheet Pan Chicken Fajitas recipe offers a quick and flavorful way to enjoy classic Mexican flavors with tender, seasoned chicken and colorful peppers all cooked on one pan. Served with a tangy Cotija Verde Sauce and warmed tortillas, it’s perfect for a fuss-free weeknight dinner.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless chicken breasts, thinly sliced
- 3 tablespoons salted butter or olive oil
- 3 cloves garlic, chopped
- 3-4 tablespoons taco seasoning (see notes for homemade)
- Salt and black pepper, to taste
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 poblano pepper, sliced
- 8-10 tortillas, warmed
- Avocado, limes, and cilantro, for serving
Cotija Verde Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup mayo or more Greek yogurt
- 3/4 cup salsa verde
- 1-3 tablespoons pickled jalapeños, chopped
- 1/2 cup chopped cilantro
- 1/2 cup crumbled cotija or feta cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the chicken and vegetables.
- Toss Chicken: On a large baking sheet, combine the thinly sliced chicken breasts with butter or olive oil, chopped garlic, taco seasoning, salt, and black pepper. Toss everything together to evenly coat the chicken.
- Add Vegetables: Add the sliced bell peppers, poblano pepper, and onion to the baking sheet. Season with additional salt and pepper, then toss everything again to combine. Spread the mixture out evenly across the pan.
- Bake: Place the baking sheet in the oven and bake for 25 minutes or until the chicken is fully cooked and the peppers and onions start to char, enhancing their flavor.
- Make Sauce: While the chicken bakes, mix together Greek yogurt, mayo (or extra Greek yogurt), salsa verde, chopped pickled jalapeños, and cilantro in a bowl. Season to taste with salt.
- Assemble Fajitas: Warm the tortillas and fill them with the baked chicken, peppers, and onions. Top with avocado slices, a drizzle of the cotija verde sauce, fresh cilantro, and crumbled cotija or feta cheese. Serve with lime wedges.
Notes
- For homemade taco seasoning, mix 1-2 tablespoons chili powder, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons cumin, 2 teaspoons dried oregano, and 1/2 teaspoon salt.
- You can substitute boneless chicken thighs for a juicier option.
- Use olive oil for a dairy-free version instead of butter.
- Adjust the pickled jalapeños in the sauce according to your preferred spice level.
- Serve with additional lime wedges to add brightness to the fajitas.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
