Description
This Easy Sheet Pan Chicken Fajitas recipe combines tender, seasoned chicken with colorful bell peppers and onions, all roasted together for a simple yet flavorful meal. Topped with a creamy Cotija Verde Sauce, it’s perfect for a quick weeknight dinner or casual gathering.
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 (homemade in notes)
- 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 the oven: Preheat your oven to 425°F to ensure it’s hot and ready for roasting the chicken and vegetables.
- Toss chicken and seasoning: On a large baking sheet, combine the thinly sliced chicken breasts with butter or olive oil, chopped garlic, taco seasoning, salt, and black pepper. Mix well to coat the chicken evenly.
- Add vegetables: Add the sliced bell peppers, poblano pepper, and onions to the baking sheet. Season with salt and pepper again, then toss everything together and spread out evenly in a single layer to promote even cooking.
- Bake the fajitas: Place the baking sheet in the preheated oven and roast for 25 minutes until the chicken is cooked through and the peppers start to char slightly for added flavor.
- Prepare Cotija Verde Sauce: While the fajitas bake, mix the Greek yogurt, mayo or extra Greek yogurt, salsa verde, pickled jalapeños, and chopped cilantro in a bowl. Season with salt to taste and stir until smooth and creamy.
- Assemble and serve: Warm the tortillas, then fill each with the cooked chicken and roasted peppers and onions. Top with slices of avocado, a spoonful of Cotija Verde Sauce, fresh cilantro, and crumbled cotija or feta cheese. Serve with lime wedges on the side for squeezing over the fajitas.
Notes
- 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 for a fresh seasoning blend.
- Butter or Olive Oil can be used interchangeably depending on preference or dietary needs.
- For spicier fajitas, increase the amount of pickled jalapeños in the sauce or add fresh jalapeños.
- Use corn tortillas for a gluten-free option and whole wheat tortillas for added fiber.
- Leftover fajitas can be stored separately in airtight containers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
