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Colorful sheet pan chicken fajitas with roasted bell peppers and onions, drizzled with chipotle crema and topped with pickled jalapeños, pickled red onions, cilantro, and lime wedges, served with warm tortillas.

Easy Sheet Pan Chicken Fajitas with Pickled Jalapeños & Onions

4 from 1 vote
These easy sheet pan chicken fajitas feature juicy strips of chicken breast, colorful bell peppers, and sweet onions tossed with taco seasoning and roasted until perfectly tender. Everything cooks on one sheet pan for a quick, flavorful dinner with minimal cleanup. Optional quick-pickled onions and jalapeños and a smoky chipotle crema take them to the next level.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings : 4 servings

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Ingredients

For the Fajitas
  • 1½ lb boneless, skinless chicken breasts, thinly sliced into ½-inch strips
  • 3 bell peppers, mixed colors, thinly sliced
  • 1 large or 2 medium sweet onions, sliced into thin half-moons
  • 3 tbsp taco seasoning, store bought
  • 2 tbsp olive oil
  • juice of 1 lime
  • 8 small flour tortillas
For The Pickled Red Onions & Jalapeños
  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1 medium red onion, thinly sliced along the core
  • 2-3 jalapeños, thinly sliced
For Chipotle Crema
  • ½ cup plain Greek yogurt
  • 1 tbsp lime juice
  • 2 chipotles in adobo sauce plus 1 tbsp adobo sauce
Optional Toppings
  • fresh cilantro, finely chopped
  • lime wedges
  • sliced avocado
Start Cooking

Instructions
 

Make the Toppings
  1. Make the Quick Pickle Brine
    Combine 1 cup vinegar, 1 cup water, 2 tablespoons sugar, and 2 teaspoons salt in a small saucepan. Heat until sugar and salt dissolve and brine is boiling.
  2. Pickle the Onions & Jalapeños
    Place sliced red onion in one jar and jalapeños in another. Pour the hot brine evenly over both, making sure vegetables are submerged.
    Let sit at room temperature for 15 to 30 minutes, then refrigerate (keeps up to 2 weeks).
    Pickled Jalapenos Onions
  3. Make the Chipotle Crema
    Stir together ½ cup Greek yogurt, 1 tablespoon lime juice, and 2 finely chopped chipotle peppers and 1 tablespoon adobo sauce with a pinch of salt until smooth. Chill until ready to serve (keeps 4–5 days).
    Bowl of creamy chipotle crema made with Greek yogurt, lime juice, and adobo sauce, whisked until smooth, ready to drizzle over sheet pan chicken fajitas.
Prepare the Fajitas
  1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Thinly slice 1 ½ pounds chicken breasts, 3 bell peppers, and 1 sweet onion into strips.
  3. Add to the sheet pan, drizzle with 2 tablespoons olive oil, sprinkle with 3 tablespoons taco seasoning, and toss to coat. Spread into a single layer.
    Sheet Pan Chicken Fajitas Recipes
  4. Roast for 18 to 22 minutes, tossing halfway, until chicken is cooked through (165°F) and vegetables are tender with charred edges.
  5. When only 5 minutes remain, wrap your tortillas in foil and through them in the oven to warm.
  6. Squeeze juice of 1 lime over the fajitas mixture and toss lightly.
Assemble & Serve
  1. Fill warm tortillas with the chicken and veggies.
  2. Top with pickled onions, pickled jalapeños, chipotle crema, and cilantro or avocado if desired.
    Sheet Pan Chicken Breast Fajitas

Nutrition

Calories: 470kcalCarbohydrates: 39gProtein: 43gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 110mgSodium: 1757mgPotassium: 1053mgFiber: 5gSugar: 18gVitamin A: 3101IUVitamin C: 133mgCalcium: 117mgIron: 3mg

Notes

Leftover fajita mix lasts up to 3 days refrigerated. Reheat in a skillet or 350°F oven until warmed through.
Pickled onions and jalapeños keep for up to 2 weeks in the fridge.