Sheet Pan Chicken Fajitas

Ingredients

• 1.5 lbs chicken breasts, sliced into thin strips
• 2 bell peppers (mix colors: red, yellow, green), sliced into strips
• 1 large onion, sliced into half-moons
• 3 tbsp extra virgin olive oil, divided
• 2 tbsp homemade fajita seasoning (or store-bought)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (adjust to heat preference)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 8 small flour tortillas or corn tortillas
• 1 lime, juiced
• Fresh cilantro for garnish
• Sour cream, guacamole, salsa for serving

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a large sheet pan with aluminum foil for easy cleanup.

2. 2

   In a large bowl, combine chicken strips with 2 tbsp olive oil, fajita seasoning, garlic powder, paprika, cumin, cayenne, salt, and pepper. Toss until chicken is evenly coated.

3. 3

   Add sliced bell peppers and onions to the bowl. Drizzle with remaining 1 tbsp olive oil and toss everything together until well combined.

4. 4

   Spread the mixture onto the sheet pan in a single layer - don't overcrowd! Use two pans if necessary for proper browning.

5. 5

   Roast in the preheated oven for 10 minutes. Remove and stir the chicken and vegetables with a spatula.

6. 6

   Return to oven and roast another 8-10 minutes until chicken is cooked through (internal temp of 165°F) and vegetables have caramelized edges.

7. 7

   During the last 2 minutes, add tortillas to the oven directly on the rack to warm them up.

8. 8

   Remove from oven. Squeeze fresh lime juice over everything. Garnish with fresh cilantro.

9. 9

   Serve family-style straight from the pan with warm tortillas, sour cream, guacamole, and salsa on the side.

Pro Tips

You Might Also Like

Garlic Shrimp Pasta in One Pan

25 min • 420 cal

Lemon Garlic Salmon & Asparagus

18 min • 320 cal

Teriyaki Salmon Bowl Pan

25 min • 450 cal