Name: Chicken Sheet Pan Fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: – 1 1/2 pounds (680 g) boneless skinless chicken breasts, sliced (against the grain) into 1/2-inch thick strips; – 3 bell peppers, I use green, yellow and red, cored and sliced into strips; – 1 yellow onion, thinly sliced; – 2 cloves garlic, minced; – 3 Tablespoons (45 ml) vegetable oil; – 1 lime; – 1/4 cup (60 ml) fresh cilantro, chopped; – 8-10 small flour tortillas; – Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese; – 1 Tablespoon (15 ml) chili powder; – 1 1/2 teaspoons (8 ml) paprika; – 1 1/2 teaspoons (8 ml) cumin; – 1/2 teaspoon (3 ml) onion powder; – 1/2 teaspoon (3 ml) garlic powder; – 1/4 teaspoon (1 ml) Dried oregano; – 1/4 teaspoon (1 ml) cayenne pepper, optional; – Salt and freshly ground black pepper

Description

Discover how to make delicious Chicken Sheet Pan Fajitas with this easy recipe. Learn how to create a flavorful and satisfying meal in just one pan!

Ingredients

– 1 1/2 pounds (680 g) boneless skinless chicken breasts, sliced (against the grain) into 1/2-inch thick strips
– 3 bell peppers, I use green, yellow and red, cored and sliced into strips
– 1 yellow onion, thinly sliced
– 2 cloves garlic, minced
– 3 Tablespoons (45 ml) vegetable oil
– 1 lime
– 1/4 cup (60 ml) fresh cilantro, chopped
– 8-10 small flour tortillas
– Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
– 1 Tablespoon (15 ml) chili powder
– 1 1/2 teaspoons (8 ml) paprika
– 1 1/2 teaspoons (8 ml) cumin
– 1/2 teaspoon (3 ml) onion powder
– 1/2 teaspoon (3 ml) garlic powder
– 1/4 teaspoon (1 ml) Dried oregano
– 1/4 teaspoon (1 ml) cayenne pepper, optional
– Salt and freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Lightly coat a large baking sheet with non-stick spray. Slice the chicken and veggies into strips. Arrange the vegetables evenly on the sheet and place the chicken strips over them.
Set your oven to preheat at 425°F.
In a small bowl, mix the seasoning ingredients thoroughly. Distribute most of the seasoning over the chicken, and sprinkle some on the vegetables as well. Add the minced garlic on top of the chicken and pour vegetable oil over everything. Toss the ingredients well and spread them out across the baking sheet.
Bake for 15-20 minutes until the chicken is fully cooked (165°F if checked with a thermometer). Wrap the flour tortillas in foil and put them in the oven to heat during the last 5 minutes of baking.
Take everything out of the oven. Drizzle fresh lime juice over the chicken and veggies, and garnish with chopped cilantro. Serve with warm tortillas and additional toppings, if preferred.

Notes

Marinate sliced chicken in seasoning mixture for 30 minutes before baking for enhanced flavor.
Ensure even cooking by avoiding overcrowding on the baking sheet for both chicken and veggies.
Adjust chili powder and cayenne pepper amounts to customize spiciness level to your preference.