Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are a fun and easy way to enjoy a classic Mexican dish with minimal prep and clean-up.
Ingredients
For the Fajitas
- 1.5 pounds chicken breast tenders Cut into strips if using whole breasts.
- 1 yellow bell pepper, sliced into ¼-inch strips
- 1 red bell pepper, sliced into ¼-inch strips
- 1 orange bell pepper, sliced into ¼-inch strips
- 1 small red onion, sliced into ¼-inch strips
- 1.5 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- to taste freshly ground black pepper Several turns
- 2 teaspoons chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish
- Tortillas, warmed
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Slice the red onion and all bell peppers into even ¼-inch strips.
- In a large bowl, toss the chicken and veggies with olive oil, salt, pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika until everything is well coated.
Cooking
- Spray a dark-colored sheet pan with nonstick spray. Spread the chicken and veggies evenly across the pan in a single layer.
- Roast in the oven for about 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- For extra char, broil for 1-2 minutes, watching closely to make sure nothing burns.
Serving
- Squeeze fresh lime juice over the pan, garnish with chopped cilantro, and serve with warm tortillas and your favorite toppings.
Notes
Make sure to cut the chicken and vegetables into even sizes for even cooking. Experiment with different spices to find your favorite flavor combination. For added crunch, serve with shredded lettuce or fresh avocado. Vegetarian option available by replacing chicken with black beans or additional veggies.