Ingredients
Equipment
Method
- Slice chicken and bell peppers into uniform 1/2-inch strips
- Slice onions into similar-sized strips
- In a mixing bowl, combine chicken with fajita seasoning and olive oil
- Marinate chicken for at least 30 minutes in the refrigerator
- Preheat oven to 425°F
- Preheat sheet pan in the oven for 5 minutes
- Carefully remove hot sheet pan and line with parchment paper
- Arrange chicken and vegetables on the pan with space between ingredients
- Roast for 15-18 minutes, flipping ingredients once halfway through
- Remove from oven and let rest for 5 minutes
- Serve hot with warm tortillas and optional toppings
Notes
For best results, use a mix of colored bell peppers for visual appeal. Do not overcrowd the pan to ensure proper caramelization. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.