How To Make Chicken Fajitas
Chicken Fajitas is a dish with many flavors simplified and made on a single sheet pan, with the ability to make plenty for a crowd or just your family.
Hey, howdy, hey, welcome to another new recipe! This, of course, is one of my favorite kind of recipes. How To Make Chicken Fajitas? Well now, you just dump the stuff on a pan, toss it, and cook it.
I LOVE fajitas and my favorite part is the onion and bell pepper blends. Funny enough, my husband hates that part so I usually end up eating his share of the veggies and he ends up eating part of my share of the meat. Until then, my job is to prepare supper, not to cater it, so they learn real quick to find something they like out of each spread and if that ends up being plain tortillas, so be it. 
These fajitas are sure to be a new favorite because of how easy and good they are,
Let’s make some fajitas.
Recipe Ingredients:
- Onion
- Bell Peppers (any color you like)
- Chicken Tenderloins (about 2 pounds)
- Olive Oil
- Package of your favorite taco seasoning mix
Slice your onions and peppers and place them, along with chicken, on a rimmed baking sheet. Drizzle with Olive Oil and then toss to coat. You’ll use about 4-5 tablespoons of oil.
Sprinkle ingredients with taco seasoning. Toss one more time to coat and you’re ready to cook these!
Bake at 400 degrees for 25-30 minutes or until chicken is done. Serve on flour tortillas and enjoy!
Printable recipe below!
Ingredients
- 1 onion
- 1-2 bell peppers
- approximately 2 pounds raw chicken tenderloin strips
- 1 packet taco seasoning mix
- 4-5 tablespoons Olive Oil or however much you like
Instructions
- Slice bell peppers and onions. Place on large rimmed baking sheet along with chicken.
- Drizzle with olive oil and toss with hands to coat. Sprinkle with entire packet of taco seasoning and toss with hands again to coat.
- Bake at 400 for 25-30 minutes, or until chicken is cooked through. Serve on flour tortillas and enjoy a delicious low fuss meal!
Nutrition
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Thanks for the recipe! I grew up in TN and attended a church camp one summer with teenagers from all over the southeast. I was mesmerized by all the different accents – all southern, but all very distinct depending on where they were from. I so hope accents survive, although I’ve always preferred a “cultured” Southern accent to my hillbilly twang!
I’ve made this recipe quite a few times since it was posted last year. I love one pan recipes and Christy’s recipes in general. I have been following Kristy since almost when she first started.
The first time I made this recipe I use taco seasoning, as the recipe says, but it didn’t taste like the fajitas we were used to here in Texas. I changed to the fajita seasoning seasoning packets and that did the trick! These are great. My son-in-law is a native Texan and he approves.
Thanks Christy for another great and time saving recipe.
My husband and I grew up in TN and didn’t move to Texas until we were in our 30s. When our kids were growing up and we visited grandparents, the kids told me that my accent would change back to sounding like a Tennessean! I wasn’t aware of it. Funny that I blended in without knowing it.
It is an odd thing how that happens!! I am so glad you are enjoying the recipe!!!