Sheet Pan Fajitas Recipe (For a Crowd!)
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
10 -12
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Calories
197 kcal
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Course
Main Course
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Cuisine
Mexican
Sheet Pan Fajitas Recipe (For a Crowd!)
Description
This Sheet Pan Fajitas recipe brings together boneless skinless chicken breast cut into strips with sliced red and yellow bell peppers and a large yellow onion. The ingredients are evenly divided onto two rimmed sheet pans to ensure good roasting contact. A blend of fajita seasoning and vegetable oil is whisked and drizzled over each pan and the contents tossed to coat thoroughly.
Roasting at 425°F cooks everything evenly for about 10 minutes, infusing the chicken and vegetables with seasoning and tenderizing them. Turning on the broiler for a few minutes after roasting chars the fajitas to taste with occasional stirring, adding visual appeal and slight crispness to some edges while keeping the interior juicy.
The cooked chicken and vegetables are served with warmed flour tortillas and toppings such as sour cream, guacamole, fresh cilantro, and lime wedges, allowing diners to customize their fajitas. This method cooks ingredients together efficiently and produces flavorful, aromatic fajitas suitable for a crowd.
The recipe includes storage guidance to refrigerate cooked fajitas for up to 3-4 days in an airtight container or freeze them for up to 2 months. Reheating can be done in a skillet or microwave, preserving texture and flavor.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into strips
- 1 bell pepper sliced, red
- 1 yellow bell pepper sliced
- 1 yellow onion sliced, large
- 2 Old El Paso™ Fajita seasoning 1-ounce packets
- 4 tablespoons vegetable oil
- 2 flour tortillas Old El Paso™ brand, 6-inch diameter, 10-count packages
- sour cream guacamole, fresh cilantro, lime wedges, etc, for toppings
Instructions
- Preheat your oven to 425°F (218°C). Divide the chicken, bell peppers, and onions evenly between two rimmed half-sheet pans.
- In a small bowl, whisk together the fajita seasoning and vegetable oil. Drizzle half of the mixture over each baking sheet. Toss the chicken and vegetables until they are well coated in the seasoning.
- Place both sheet pans in the preheated oven and roast for 10 minutes.
- Turn on the oven's broiler. Char the fajitas to your liking by broiling, checking, and stirring every 60-90 seconds, which should take about 3-5 minutes in total.
- Serve with a warm flour tortilla and your choice of toppings.
Notes
- Store cooked fajitas in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
- To reheat frozen fajitas, thaw in the refrigerator first, then warm gently in a skillet or microwave while stirring occasionally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 197kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 57mg | 19% |
| Sodium | 90mg | 4% |
| Potassium | 416mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 38mg | 42% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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