Name: Easy Sheet Pan Chicken Fajitas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italienne
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 Tablespoon (45 ml) s oil (vegetable or canola 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 teaspoon (8 ml) s paprika; 1 1/2 teaspoon (8 ml) s 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 quick and delicious Easy Sheet Pan Chicken Fajitas! Perfect for busy nights, this recipe will guide you to a flavorful meal with minimal cleanup.

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 Tablespoon (45 ml) s oil (vegetable or canola 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 teaspoon (8 ml) s paprika
1 1/2 teaspoon (8 ml) s 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

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Instructions

Lightly coat a large baking tray with non-stick spray. Slice the chicken and vegetables into strips. Spread the vegetables evenly on the tray and arrange the chicken strips on top.
Set your oven to 425°F to preheat.
Mix together the spices in a small bowl. Make sure they are well blended. Dust most of the spice mixture over the chicken, and sprinkle a little on the vegetables. Add the minced garlic on the chicken and drizzle with oil over everything on the tray. Mix all ingredients thoroughly and distribute them evenly across the tray.
Bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F. Wrap the tortillas in foil and place them in the oven to heat during the final 5 minutes of cooking.
Take everything out of the oven. Drizzle fresh lime juice over the cooked chicken and vegetables, and scatter chopped cilantro on top. Serve in the warmed tortillas with your choice of additional toppings.

Notes

Cut chicken against the grain for tenderness and even cooking with vegetablesnCombine spices thoroughly before sprinkling for balanced flavornAdd lime juice after baking to enhance freshness and brightness