Sheet-Pan Chicken Fajitas with Lime Crema Tips, FAQ & printable recipe

Tips for success

For the best flavor, let the seasoned chicken and vegetables sit at room temperature for 15 minutes before roasting, but no longer than 30 minutes.

This helps the seasoning penetrate and promotes even cooking. If you have time, marinate the chicken in the seasoning and a little oil for up to 2 hours in the refrigerator.

To get a nice char on the peppers without overcooking the chicken, place the peppers and onions on the baking sheet first and nestle the chicken strips among them.

The chicken will cook through while the vegetables caramelize. If you prefer extra-charred edges, switch the oven to broil for the last 2 minutes of roasting before adding the cheese.

Variations

• Steak Fajitas: Swap the chicken for 1 pound of thinly sliced flank steak. Roast for 15 minutes, then broil for 3 minutes, or until the steak reaches 145°F (63°C). Let rest for 5 minutes before slicing.
• Shrimp Fajitas: Use 1 pound of peeled and deveined shrimp instead of chicken. Roast for 8-10 minutes, then broil with cheese for 2 minutes, until shrimp are pink and cooked through.
• Vegetarian Fajitas: Omit the chicken and add 2 cups of sliced portobello mushrooms or extra bell peppers. Roast for 20 minutes, then top with cheese and broil as directed.
• Spicy Chipotle: Add 1 tablespoon of chopped chipotle peppers in adobo sauce to the fajita seasoning, or sprinkle with cayenne pepper before roasting. Increase the lime crema to 3/4 cup for extra cooling.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the lime crema separate to avoid sogginess.

Freezer

Freeze the cooked fajita mixture (without crema or tortillas) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Reheat

Reheat in a skillet over medium heat until hot, about 5 minutes. Add a splash of water or broth if needed to keep moist. Warm tortillas separately.

Store leftover chicken fajitas in an airtight container in the refrigerator for up to 3 days. The lime crema can be stored separately in a small jar.

Reheat gently in a skillet or microwave until warmed through. The texture of the peppers will soften on reheating, but the flavor remains delicious.

You can slice the chicken and vegetables up to a day in advance and store them separately in the refrigerator. Combine with the oil and seasoning just before roasting.

The lime crema can also be made ahead and refrigerated for up to 3 days. Warm the tortillas just before serving.

Serving ideas

Serve the sheet-pan chicken fajitas directly from the baking sheet, letting everyone scoop the filling into warm flour tortillas. Top with extra cilantro and a squeeze of lime if desired. The lime crema can be drizzled over the top or served on the side for individual preference.

This dish also works well over rice or in a salad bowl. For a low-carb option, serve the fajita filling in lettuce cups or on a bed of greens. The leftovers are excellent in quesadillas or as a filling for burrito bowls.

Frequently asked questions

Recipe card

Sheet-Pan Chicken Fajitas with Lime Crema

Prep 10 minCook 23 minTotal 33 minServes 4

Ingredients

• 1 lb boneless skinless chicken breast, sliced into strips
• 2 cups mixed bell peppers, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 1/2 tbsp fajita seasoning
• 1 cup shredded Mexican blend cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup lime crema
• 8 warm flour tortillas

Instructions

1. Preheat the oven to 425°F (220°C). Place the chicken strips, sliced bell peppers, and red onion on a large baking sheet. Drizzle with olive oil and sprinkle with fajita seasoning. Toss everything together with tongs until evenly coated.
2. Roast the chicken and vegetables in the preheated oven for 20 minutes, or until the chicken is cooked through and the peppers are charred at the edges. The chicken should reach an internal temperature of 165°F (74°C).
3. Remove the baking sheet from the oven. Sprinkle the shredded Mexican blend cheese evenly over the chicken and peppers. Return to the oven and broil for 3 minutes, until the cheese is melted and bubbling.
4. Take the baking sheet out of the oven and shower the top with the chopped fresh cilantro.
5. Drizzle the creamy lime crema over the sizzling tray. Serve immediately with warm flour tortillas for scooping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

28 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.