Our readers and staff adore this recipe for oven fajitas — many of them make it on repeat. This crowd pleaser starts by lining a single baking sheet with foil for easy cleanup, then layering on tasty vegetables and lean chicken breast (a weeknight favorite) with just the right amount of seasoning. Pop it under the broiler for a mere 15 minutes, just enough time to whip up homemade guacamole and heat up tortillas.

Pro Tips for the Easiest Chicken Fajitas

Our Food Network recipe developers love a speedy and delicious sheet-pan dinner as much as our readers do. Here’s their advice for best results every time.

Choose the right pan. A large rimmed baking sheet is your workhorse for most sheet-pan dinners. Sometimes called a “half sheet pan,” these pans measure about 18 by 13 inches with a rim about an inch high.

Line the pan for easy cleanup. A layer of foil means you’ll have just about no scrubbing to do at the end of the meal. Parchment paper is sometimes used in sheet-pan recipes, but since this one cooks under the broiler it’s not recommended.

Slice ingredients in even pieces. Quick, even cooking is the name of the game for sheet pan dinners. Cutting ingredients into pieces of roughly equal size helps them caramelize at the same rate for perfect results.

Coat everything with oil to keep it juicy. A light coating of olive oil keeps both the veggies and chicken from drying out under the high heat of broiling.

Warm your tortillas just before serving. Your oven is busy broiling the fajitas, so turn to your microwave. Wrap a stack of tortillas in damp paper towels and place them in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until the tortillas are warm and flexible, about 1 minute.

Serve fajitas sizzling. Piping hot is the hallmark of fajitas, so feel free to bring them to the table right on the sheet pan if you like (it saves washing up a platter!).

What to Top and Serve Fajitas With

Sure, these fajitas are a full meal and perfect on their own, but as with any taco-style dinner we know that customizing them with a variety of toppings is a ritual in many households. Plus a side dish or two is always welcome if you’ve got the time, especially if you’re planning leftovers for later in the week.

Guacamole: This is probably the crowd favorite to serve alongside fajitas, and whipping up a batch only takes about 10 minutes. But if you’re pressed for time simply slice or dice up an avocado — it’ll add the same delicious richness.

Cheese: Our recipe suggests shredded Monterey Jack, an excellent melter and a fridge staple for many of us. But you could also use everything from mild Cheddar to crumbled queso fresco or goat cheese.

Salsa: A quick salsa or pico de gallo adds spice and freshness to your fajitas. You can also place a bowl of it with tortilla chips on the table to snack on as dinner cooks.

Rice and beans: These are two of the most popular sides for fajitas. Try these speedy recipes for refried beans and Mexican rice.

A Tex-Mex salad: An avocado salad, corn salad or bean salad are all excellent for working even more veggies into your dinner.

Make Ahead and Freezing

Prepare the ingredients up to a day ahead, refrigerating the seasoned vegetables and chicken strips separately in resealable plastic bags (place the bags on a plate to prevent drips). You can also freeze the bags for up to 3 months; label the bags with the contents and the date and remove as much air as possible. Thaw them overnight in the fridge, discard any excess liquid from the peppers and cook as directed.