Description
This Sheet Pan Chicken Fajitas recipe is a quick and easy meal perfect for two people. Featuring tender strips of chicken breast baked alongside vibrant bell peppers, onions, and diced roma tomatoes, all seasoned with flavorful fajita spices and a creamy Greek yogurt marinade. Warm flour tortillas and optional garnishes like queso fresco, cilantro, and lime complete this delicious Tex-Mex dinner that’s both colorful and satisfying.
Ingredients
Scale
Main Ingredients
- 2 boneless, skinless chicken breasts, cut into strips
- ¾ cup diced roma tomatoes
- ½ yellow onion, sliced
- 2 bell peppers (any color), sliced
- 8 medium flour tortillas
Marinade and Seasoning
- ¼ cup plain Greek yogurt
- 1 ounce fajita seasoning (store-bought or homemade)
- 1 tablespoon minced fresh cilantro
Optional Garnishes
- Queso fresco
- Fresh cilantro
- Lime wedges
- Additional Greek yogurt
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F and grease a baking sheet with nonstick spray to prevent sticking.
- Combine vegetables: In a bowl, mix together the diced roma tomatoes, sliced yellow onion, and bell peppers, then spread the mixture evenly on the prepared baking sheet.
- Make marinade and coat chicken: In a small bowl, blend the plain Greek yogurt, fajita seasoning, and minced cilantro. Toss the chicken strips in this mixture until fully coated to infuse flavor and keep the chicken moist.
- Assemble and bake: Place the coated chicken strips on top of the arranged vegetables on the baking sheet. Bake uncovered for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork.
- Warm tortillas: About 8 minutes before baking is finished, wrap the flour tortillas in foil and place them in the oven to warm alongside the chicken and vegetables for a soft and pliable texture.
- Serve: Serve the cooked chicken and vegetables with the warmed tortillas. Add optional garnishes such as queso fresco, fresh cilantro, lime wedges, and extra Greek yogurt for a fresh and creamy touch.
Notes
- Feel free to use any color bell peppers you prefer; a mix adds great color and flavor.
- If you don’t have fajita seasoning on hand, a mixture of chili powder, cumin, paprika, garlic powder, and onion powder works well as a substitute.
- To make this recipe gluten-free, swap flour tortillas for corn tortillas.
- The Greek yogurt marinade helps keep the chicken moist and tender while adding a tangy flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
