Can I use frozen veggies instead of fresh?

You can, but fresh is better! Frozen veggies release more water when baking, making everything steam instead of getting those crispy edges we love. If you must use frozen, pat them dry first.

How spicy are these fajitas?

Not very! The basic seasoning gives mild flavor. Want heat? Add ½ teaspoon cayenne or chipotle powder. Have sensitive eaters? Just use half the seasoning mix.

Can I prep this ahead?

Absolutely! Slice everything the night before and store separately in the fridge. The seasoned chicken and veggies can hang out together for about 2 hours before baking without getting soggy.

What's the best pan to use?

A standard half-sheet pan (18x13 inches) works perfectly. Avoid dark pans - they can over-brown the edges. If all you have is dark, reduce oven temp by 25°F.

Why are my veggies soggy?

You probably overcrowded the pan! Give everything space - use two pans if needed. Also, slice veggies thin (but not too thin) and don't skip tossing them with oil - it helps them crisp up.

35-Minute Sheet Pan Chicken Fajitas - Effortless & Flavorful

Description

Easy and flavorful sheet pan chicken fajitas with colorful peppers and onions. Perfect for weeknight dinners.

Ingredients

1 lb boneless, skinless chicken breasts, sliced into strips
2 bell peppers (any color), sliced
1 red onion, sliced
2 tbsp olive oil
1 tbsp fajita seasoning
1 tsp salt
1/2 tsp black pepper
8 small flour tortillas
Fresh cilantro, lime wedges, and sour cream for serving (optional)

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Instructions

Preheat oven to 400°F.
Toss chicken, peppers, and onions with olive oil, fajita seasoning, salt, and pepper.
Spread evenly on a sheet pan.
Bake for 20-25 minutes until chicken is cooked through.
Serve warm with tortillas and toppings.

Notes

Use pre-cut veggies to save time.
Adjust seasoning to taste.
Leftovers keep well for 2-3 days.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Main Dish
Method: Baking
Cuisine: Mexican