Recipe: Sheet Pan Chicken Fajitas

I usually cook the chicken and vegetables on the same sheet pan, but they can be easily prepared on two separate pans if you have a vegetarian at the table.

For the Sheet Pan

Spice Mix *you can get a pre-made taco spice mix but I’m very sensitive to anything spicy and usually make my own*

For serving *all of these are suggestions and based on what your family prefers

Preheat the oven to 400℉

Cover a sheet pan with foil for easy cleanup and non-stick cooking spray. I usually use olive oil spray.

In a small bowl, combine your spices

While the oven is preheating, slice chicken, peppers, and onion and throw on your prepared sheet pan. Mince garlic and add to fajita mixture. Add seasoning and mix well so all the chicken and vegetables are covered evenly with the spice mix.

Cook in the oven 18-25 minutes (depends on how large you cut your chicken and the strength of your oven. This is reliably 18 minutes in my house).

Wrap tortillas in foil (as many as you think your crew will eat - usually 8 in our house) and warm in the oven for the last few minutes of the fajita mix cooking.

Prepare separate bowls with whatever additions your family wants and place on your dinner table.

When the fajita mix has finished cooking, throw it in a bowl and add to your dining table. Everyone can build their plate however they want. My husband likes taco shells, the kids prefer flour tortillas and depending on my mood, I’ll opt for a big bed of lettuce. When my husband gets sick of chicken, I’ll make a beef taco mix instead. It’s all very interchangeable and delicious.

Happy Taco Tuesday!