Description
Sheet Pan Chicken Fajitas are the perfect answer to busy weeknights! Juicy strips of chicken, colorful bell peppers, and onions are all roasted together on one pan for minimal cleanup and maximum flavor. Serve them sizzling hot in warm tortillas with your favorite toppings, and you’ve got a meal that feels festive but comes together in no time.
Ingredients
Main Ingredients
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1 1/2 pounds boneless skinless chicken breasts, sliced into 1/2-inch thick strips
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3 bell peppers (green, yellow, and red), cored and sliced into strips
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1 yellow onion, thinly sliced
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2 cloves garlic, minced
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3 tablespoons oil (vegetable or canola oil)
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1 lime
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1/4 cup fresh cilantro, chopped
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8–10 small flour tortillas
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Optional fajita toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
Fajita Seasoning
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1 tablespoon chili powder
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1 1/2 teaspoons paprika
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1 1/2 teaspoons cumin
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/4 teaspoon dried oregano
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1/4 teaspoon cayenne pepper (optional)
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Salt and freshly ground black pepper, to taste
Instructions
Lightly grease a large sheet pan with non-stick cooking spray. Arrange the sliced vegetables evenly on the pan and place the chicken strips on top.
Preheat your oven to 425°F (220°C).
In a small bowl, combine all the fajita seasoning ingredients. Sprinkle most of the seasoning over the chicken and a bit over the vegetables. Add the minced garlic and drizzle oil over the entire pan. Toss everything together until well coated and spread into an even layer.
Bake for 15–20 minutes, or until the chicken is cooked through (165°F internal temperature).
Tip: Wrap the tortillas in foil and place them in the oven for the last 5 minutes to warm them up!
Remove the pan from the oven. Squeeze fresh lime juice over the chicken and veggies, sprinkle with chopped cilantro, and serve in warm tortillas with your favorite toppings!
- Prep Time: 10 minutes
- Cook Time: 15 minutes