Easy sheet pan chicken fajitas make dinner time a breeze. Tender chicken, roasted peppers and onions, all marinated with a garlic cilantro balsamic vinegar. Top with a little Cotija cheese and you’ll have a delicious fajita night right at home!
This sponsored post is in partnership with Olive Tree. All thoughts and opinions expressed herein are my own and not influenced by the company and its affiliates in any way.
Sheet pan chicken fajitas aren’t really a new concept; they’ve been on our dinner rotation for years. BUT, adding in the garlic cilantro premium balsamic vinegar really upped the flavor of this easy weeknight meal.
You’re probably thinking balsamic vinegar?!? If you haven’t had the chance to try Olive Tree’s balsamic vinegar or flavor-infused olive oil, you are missing out. The flavors of their products are exceedingly better than anything you’ll find in the grocery store. I’ve partnered with them for almost a year now and will stand behind any of their products.
Ingredients needed
To make these easy sheet pan chicken fajitas, you’ll need the following ingredients. For possible substitutions and variations, see the recipe variations in the FAQ section below.
- 2 pounds boneless skinless chicken tenders
- 2 red peppers – sliced
- 2 yellow peppers – sliced
- 1/2 white onion – sliced
- 1/4 cup Olive Tree Garlic Cilantro balsamic vinegar
- 1 Tbsp. cumin
- 1/4 tsp. salt
- 1/4 tsp. cracked black pepper
- 1/2 lime
- 1/4 cup Cotija cheese
- corn or flour tortillas
How to make easy sheet pan chicken fajitas
- Preheat oven to 450 degrees F.
- Slice both the red and yellow peppers into thin slices, lengthwise. Slice the 1/2 white onion into 1/2 inch chunks, lengthwise. Place the cut vegetables onto one half of a baking sheet.
- Lay the chicken tenders on the other half of the baking sheet.
- Season the chicken and vegetables with the cumin, salt, and pepper. Then, pour the garlic cilantro balsamic over the chicken and vegetables.
- Using your hands. toss the chicken and vegetables to fully coat with the seasonings and balsamic.
- Bake in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the sheet pan from the oven and carefully drain off any excess juices.
- Using two forks, shred the chicken.
- Cut the lime in half and squeeze the juice over the chicken and vegetables. Toss one last time.
- Fill your tortillas with the chicken and vegetables, and top with crumbled Cotija cheese and additional toppings of your choice.
Recipe FAQs
Can I cook frozen chicken tenders?
I would recommend fully thawing the chicken prior to baking. Otherwise, you will have an excessive amount of liquid on the sheet pan.
Do I need to line or grease the sheet pan?
Not with this recipe. The coating of balsamic vinegar will prevent the chicken and vegetables from sticking.
Can I make sheet pan chicken fajitas ahead of time?
Yes! This is a great meal prep meal. You could easily bake a recipe of easy sheet pan fajitas and then store in an air tight container for up to one week in the refrigerator.
Recipe variations
- You could substitute chicken breasts or skinless chicken thighs. Just slice them into thin slices before baking.
- Add in additional vegetable variations, if preferred.
Recommended kitchen tools for this recipe
Wanderlust and Wellness
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- Ranch Chicken Wings – perfect for wing night
Looking for just sheet pan dinners? Try these!
- Sheet Pan Sweet and Spicy Chicken – a delicious Asian-inspired sheet pan dinner
- Pan-Roasted Vegetables & Sausage with Maple Tahini – meat and veggies in one easy sheet pan dinner
- Oven Baked Mahi Mahi – one of the most requested recipes on the blog!
Easy Sheet Pan Chicken Fajitas
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Easy Sheet Pan Chicken Fajitas
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
Description
Easy sheet pan chicken fajitas make dinner time a breeze. Tender chicken, roasted peppers and onions, all marinated with a garlic cilantro balsamic vinegar.
Ingredients
- 2 pounds boneless skinless chicken tenders
- 2 red peppers – sliced
- 2 yellow peppers – sliced
- 1/2 white onion – sliced
- 1/4 cup Olive Tree Garlic Cilantro balsamic vinegar
- 1 Tbsp. cumin
- 1/4 tsp. salt
- 1/4 tsp. cracked black pepper
- 1/2 lime
- 1/4 cup Cotija cheese
- corn or flour tortillas
Instructions
- Preheat oven to 450 degrees F.
- Slice both the red and yellow peppers into thin slices, lengthwise. Slice the 1/2 white onion into 1/2 inch chunks, lengthwise. Place the cut vegetables onto one half of a baking sheet.
- Lay the chicken tenders on the other half of the baking sheet.
- Season the chicken and vegetables with the cumin, salt, and pepper. Then, pour the garlic cilantro balsamic over the chicken and vegetables.
- Using your hands. toss the chicken and vegetables to fully coat with the seasonings and balsamic.
- Bake in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the sheet pan from the oven and carefully drain off any excess juices.
- Using two forks, shred the chicken.
- Cut the lime in half and squeeze the juice over the chicken and vegetables. Toss one last time.
- Fill your tortillas with the chicken and vegetables, and top with crumbled Cotija cheese and additional toppings of your choice.
Notes
- You could substitute chicken breasts or skinless chicken thighs. Just slice them into thin slices before baking.
- Add in additional vegetable variations, if preferred.
- Nutritional Disclaimer
- Category: dinner
- Cuisine: Mexican
Keywords: sheet pan dinners, sheet pan chicken fajitas
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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