Chicken Fajita Tray Bake is a weeknight game-changer. It’s got bold flavor, colorful veggies, and barely any cleanup—what more could you ask for? With everything cooked on one pan, you get juicy chicken and tender-crisp peppers that are ready to be stuffed into warm tortillas in no time.

This meal is perfect for picky eaters because it’s customizable. Everyone can build their own fajita with the fillings they like. Add sour cream, cheese, guac, or keep it simple—it’s totally up to your crew. Plus, it feels like a fun dinner without requiring anything fancy.

The best part? You’ll only need one sheet pan and a few pantry spices to pull it off. It’s fast, hands-off, and flavorful—ideal for busy nights when you still want something fresh and satisfying.

Servings: 4

Nutrition: 400–500 calories per serving (not including tortillas and toppings)

Ingredients

• Chicken breast or thighs
• Bell peppers
• Red onion
• Olive oil
• Fajita seasoning
• Tortillas
• Cheese, sour cream, salsa, guacamole (optional toppings)

Instructions

• Preheat Oven: Set oven to 425°F.
• Prep Ingredients: Slice chicken, peppers, and onion.
• Season and Toss: Mix with oil and seasoning on a large tray.
• Bake: Roast for 20–25 minutes until cooked through and lightly charred.
• Serve: Spoon into warm tortillas and top as desired.

Substitutions & Variations

• Swap Protein: Use shrimp or tofu instead of chicken.
• Add Heat: Toss in chili flakes or hot sauce for spice lovers.
• Go Low-Carb: Skip the tortillas and serve over cauliflower rice.
• Use Pre-Cut Veggies: Save time with store-bought fajita veg packs.

What Equipment You’ll Need

• Large sheet pan
• Knife
• Cutting board
• Tongs or spatula
• Aluminum foil or parchment (optional for easier cleanup)

Storage & Reheating Guidelines

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a skillet or microwave. Add a splash of water or oil to revive the flavor and keep the chicken moist.

Top Tips

• Don’t Overcrowd the Pan: Spread ingredients in a single layer for even roasting.
• Prep Ahead: Slice all veggies and chicken in advance to save time.
• Taste and Adjust: Adjust seasoning before serving—add a squeeze of lime or a pinch of salt.

Frequently Asked Questions

• Can I make this ahead?
  Yes! Prep everything and refrigerate until ready to bake.
• What’s the best cut of chicken?
  Boneless thighs for juiciness, but breasts work great too.
• Can I use store-bought fajita seasoning?
  Absolutely—use 1 packet or about 2 tablespoons.

Related Recipes

• Cheesy Chicken Quesadillas: Crispy tortillas packed with melted cheese and seasoned chicken—quick, filling, and fun to eat.
• Mini Margherita Pitta Pizzas: Great for picky eaters, these mini pizzas are customizable and bake in just minutes.

Food Safety Guidelines

• Cook to Temperature: Chicken should reach an internal temp of 165°F.
• Avoid Cross-Contamination: Use separate cutting boards for raw meat and veggies.
• Refrigerate Promptly: Cool leftovers quickly and store within 2 hours of cooking.