If you are looking for a quick, no-fuss, healthy method of preparing chicken fajitas, look no further. This recipe for Oven-Roasted, Sheet Pan Chicken Fajitas is as easy as it can get: slice, season, and roast. 

No need to stand over a stove stirring the ingredients constantly and the fajitas are ready in 30 minutes or less. 

As an added bonus, roasting the fajitas provides a flavor that surpasses what you get with a stove-top method.

Mixing the ingredients right on the sheet pan saves you from having to wash another bowl or plate. 

Try out my fajita and taco seasoning blend for this recipe.

If you want to make your life even easier after a long day of work or for an otherwise busy day, prepare the chicken fajitas recipe the night before:

Slice the chicken and vegetables, mix in the remaining ingredients and marinate it in a ziplock bag or a bowl in the refrigerator overnight. When you are ready, simply pour out the ingredients on a prepared sheet pan and roast.

I like to heat up my tortillas in a dry cast iron skillet over medium-high heat. I like the smoky, slightly charred results I get this way. An alternative method is to wrap up a stack of tortillas in aluminum foil and throw it in the oven for the last few minutes of roasting the fajitas.

This is a great recipe to use when you are entertaining a group. For a large party, double (or triple!) the ingredients and use multiple baking pans. You can make it even more affordable by increasing the amount of vegetables to get away with using less chicken.

Customize it however you wish. For example, jalapeños would be a good addition if you like spicy food.

Pin this recipe to keep in your go-to weeknight meal collection:

 

Let me know what you think in the comments section below