The Washington Post

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas 4.000

Dixie D. Vereen for The Washington Post

Sep 6, 2016

Five minutes of prep yields a flavorful dinner with little cleanup, thanks to a sheet pan (or as WaPoFood calls it, a baking sheet) and a handful of ingredients. Tossing the chicken and vegetables with the Basic Red Wine Vinaigrette allows for some extra layers of flavor, although vegetable oil will work fine. Thinning Cashew Cream (see related recipe) with a little water and lemon juice offers a quick alternative to sour cream when there’s no time to run to the store.

Flank steak, pork tenderloin or portobello mushrooms can be substituted for the chicken with no change to the cooking method.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 1 pound boneless, skinless chicken breast halves (no tenderloins), cut into 1/2-inch-thick slices
  • 2 green bell peppers, stemmed, seeded and thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, coarsely chopped
  • 2 tablespoons Basic Red Wine Vinaigrette or vegetable oil (see related recipe)
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 6 flour tortillas, warmed, for serving
  • Sour cream, for serving (may substitute a Cashew Cream mixture; see headnote)

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Preheat the oven to 400 degrees.

Toss together the chicken, peppers, onion, garlic, vinaigrette or oil, chili powder and salt in a large mixing bowl until evenly coated. Spread on a large, rimmed baking sheet and bake for 25 to 30 minutes or until vegetables are tender and chicken is cooked through, stirring halfway through cooking.

During the last 5 minutes of baking, wrap tortillas in aluminum foil and place in the oven until warmed through, or wrap the stack of tortillas in clean, damp paper towels and microwave on HIGH for 1 minute.

Divide the fajita mixture among warm tortillas; serve warm with sour cream.

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Recipe Source

Adapted from a recipe on the Whole Foods Market website.

Tested by Kristen Hartke.

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Nutritional Facts

Calories per serving (based on 6, using vinaigrette): 140

% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 55mg 18%

Sodium: 500mg 21%

Total Carbohydrates: 5g 2%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 18g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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