Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well here and stay juicier.

How do I store leftovers?

Store the chicken and peppers separately from tortillas and sauce for up to 3 days in the fridge.

Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lb boneless chicken breasts; 3 tbsp salted butter; 3 cloves garlic; 3 tbsp taco seasoning; 1 whole yellow onion; 2 whole bell peppers; 1 whole poblano pepper; 0.5 cup plain Greek yogurt; 0.25 cup mayo; 0.75 cup salsa verde; 2 tbsp pickled jalapenos; 0.5 cup cilantro; 0.5 cup cotija cheese; 10 whole tortillas; 1 whole avocado; 1 whole lime

An all-in-one sheet pan chicken fajita dinner with a creamy cotija verde sauce ready in 40 minutes.

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

Calories

402/serving

Difficulty

Easy

by Replay RecipesMexican Cuisine

DinnerQuick & EasySheet Pan

Nutrition Per Serving

402Calories

32gProtein

30gCarbs

18gFat

4gFiber

5gSugar

Ingredients

1.5 lb boneless chicken breasts
3 tbsp salted butter
3 cloves garlic
3 tbsp taco seasoning
1 whole yellow onion
2 whole bell peppers
1 whole poblano pepper
0.5 cup plain Greek yogurt
0.25 cup mayo
0.75 cup salsa verde
2 tbsp pickled jalapenos
0.5 cup cilantro
0.5 cup cotija cheese
10 whole tortillas
1 whole avocado
1 whole lime

Servings

6 servings

Ingredients

Preheat Oven

Set your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.

Season Chicken and Vegetables

Spread the sliced chicken on the baking sheet. Add the melted butter, chopped garlic, and taco seasoning. Toss to coat evenly. Season with salt and pepper. Arrange the sliced onion, bell peppers, and poblano pepper around the chicken in a single layer.

Roast Everything

Place the sheet pan in the oven and roast until the chicken is cooked through and the peppers are slightly charred.

22 min

Make Verde Sauce

While the chicken roasts, combine Greek yogurt, mayo, salsa verde, chopped pickled jalapenos, cilantro, and crumbled cotija cheese in a bowl. Stir together and season with salt.

Assemble Fajitas

Warm the tortillas. Fill each with the roasted chicken and pepper mixture. Top with verde sauce, sliced avocado, and extra cilantro.

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Tips & Variations

Slice the chicken thinly for faster, more even cooking.
Char the tortillas directly over a gas flame for extra flavor.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?: Yes, boneless skinless thighs work well here and stay juicier.
How do I store leftovers?: Store the chicken and peppers separately from tortillas and sauce for up to 3 days in the fridge.

Recipe inspired by the original at halfbakedharvest.com. Ingredients and factual cooking data extracted; instructions independently written.

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