Description
Quick and delicious sheet pan chicken fajitas with tender chicken, vibrant peppers, and a blend of seasonings, perfect for gatherings or cozy dinners.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, sliced into ½-inch thick strips
- 3 bell peppers (green, yellow, and red), cored and sliced into strips
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons vegetable or canola oil
- 1 lime
- 1/4 cup fresh cilantro, chopped
- 8-10 small flour tortillas
- Desired fajita toppings (sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese)
- 1 tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Lightly grease a large sheet pan with non-stick cooking spray.
- Lay the sliced bell peppers and onions evenly on the pan.
- Place the chicken strips on top of the vegetables.
- Preheat your oven to 425 degrees F.
- In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne pepper, salt, and black pepper.
- Stir the seasonings well, then sprinkle most over the chicken, and some over the vegetables.
- Spoon the minced garlic over the chicken and drizzle the pan with vegetable oil.
- Toss the chicken and veggies to coat everything evenly, spreading it into an even layer across the pan.
- Roast in the oven for 15-20 minutes or until the chicken reaches 165 degrees F when tested with a thermometer.
- For the last 5 minutes, wrap the flour tortillas in foil and place them in the oven to warm.
- Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables, and sprinkle with chopped cilantro.
- Serve in warmed tortillas with desired toppings.
Notes
Feel free to adjust the seasoning to your taste, and consider adding other vegetables like mushrooms or zucchini for a twist.
