Sheet Pan Chicken Fajitas

5 from 7 votes

Sheet Pan Chicken Fajitas with less than 10 ingredients! Our recipe is made with chicken thighs, peppers and onions, and homemade fajita seasoning.

Prep 25

Cook 25

Total 50

Fat 11

Carbs 19

Protein 25

Yield

1.5 lbs. boneless skinless chicken thighs thinly sliced into ½ -inch thick strips*
½ cup salsa any kind
2.5 tablespoons fajita seasoning we used homemade fajita seasoning

Preheat the oven to 375ºF and grease the pan with avocado oil.
Add the chicken strips, salsa, and fajita seasoning to a bowl and toss until the chicken is coated in spices and salsa. Let the chicken marinate for at least 10 minutes (longer for extra flavor).
Transfer the peppers, onions, and garlic to the baking sheet and drizzle the avocado oil over the vegetables and season them with fajita seasoning. Toss all of the ingredients together until the veggies are coated. Spread the vegetables out over half of the baking sheet.
Spread the chicken strips out over the other half of the baking sheet. Bake everything together for 30 minutes, tossing halfway through the cooking time.
Turn the heat to broil and broil the chicken and peppers for 1-2 minutes until the chicken and peppers brown and form crispy edges.
Remove from the oven and serve immediately with tortillas and fixings.

1.5 lbs. of boneless, skinless chicken thighs came out to 6 thighs for us. It will vary by the size of the chicken thighs used.
We used our homemade fajita seasoning but you can use store-bought fajita seasoning as well.
If you’d like the fajitas to be spicier, add ½ -1 teaspoon of red pepper flakes.