DinnerCountSheet Pan Chicken Fajitas
You can make these fajitas without standing at the stove. Strips of chicken, bell pepper, and onion are tossed with fajita seasoning and olive oil, and they roast together on one sheet pan until the edges char. Squeeze a lime over the pan and warm the flour tortillas. Then set out the sour cream and salsa so everyone can wrap their own.
Ingredients (serves 4)
- Chicken breasts1½ lb
- Bell peppers3 each
- Yellow onion1 each
- Fajita seasoning2 tbsp
- Olive oil2 tbsp
- Flour tortillas8 tortillas
- Sour cream½ cup
- Salsa½ cup
- Lime1 each
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need ¾ lb chicken breasts, 1½ bell peppers, and 4 flour tortillas.
For 4 people, you’ll need 1½ lb chicken breasts, 3 bell peppers, and 8 flour tortillas.
For 6 people, you’ll need 2¼ lb chicken breasts, 4½ bell peppers, and 12 flour tortillas.
For 8 people, you’ll need 3 lb chicken breasts, 6 bell peppers, and 16 flour tortillas.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Chicken breasts | ¾ lb | 1½ lb | 2¼ lb | 3 lb |
| Bell peppers | 1½ each | 3 each | 4½ each | 6 each |
| Yellow onion | ½ each | 1 each | 1½ each | 2 each |
| Fajita seasoning | 1 tbsp | 2 tbsp | 3 tbsp | ¼ cup |
| Olive oil | 1 tbsp | 2 tbsp | 3 tbsp | ¼ cup |
| Flour tortillas | 4 tortillas | 8 tortillas | 12 tortillas | 16 tortillas |
| Sour cream | ¼ cup | ½ cup | ¾ cup | 1 cup |
| Salsa | ¼ cup | ½ cup | ¾ cup | 1 cup |
| Lime | ½ each | 1 each | 1½ each | 2 each |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 4 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.5 times the recipe. With fewer pieces, use the same sheet pan, space them out, and keep the same time.
- For 6: This recipe is written for 4 adult-size portions. You are cooking about 6 adult portions, which is roughly 1.5 times the recipe. This calls for a 13×18 sheet pan. At about 1.5× the recipe that’s two sheet pans of food. Bake two sheets at once and swap them top to bottom halfway through, or bake one after the other. The time for each sheet is the same.
- For 8: This recipe is written for 4 adult-size portions. You are cooking about 8 adult portions, which is roughly 2 times the recipe. This calls for a 13×18 sheet pan. At about 2× the recipe that’s two sheet pans of food. Bake two sheets at once and swap them top to bottom halfway through, or bake one after the other. The time for each sheet is the same.
In DinnerCount, this recipe is sized to exactly who’s home tonight, whether that is a hungry teenager, a toddler, or a guest.
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Steps
- Heat the oven to 425°F. Slice the chicken, the peppers, and the onion into strips about ½ inch wide.
- Put everything on a large sheet pan and toss it with the olive oil and the fajita seasoning until coated. Spread it out in a single layer.
- Bake for 18 to 20 minutes, stirring once halfway through. The fajitas are done when the thickest piece of chicken reads 165°F on a thermometer and the vegetables are soft with charred edges.
- Squeeze the lime over the pan. Warm the tortillas in the microwave for about 30 seconds. Set them out with the sour cream and the salsa so everyone can build their own.
Good to Know
- Contains Milk, Wheat. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
- 🌡 Chicken: cook to 165°F at the thickest part, the USDA minimum for poultry. A thermometer is the test, and color is not.
- 🌶 Mild heat from taco or fajita seasoning, salsa. For younger or sensitive eaters: Buy a mild packet, or use two thirds of it. Buy the mild jar, because the heat depends on the jar you buy.
