Description
Enjoy vibrant flavors and colorful ingredients with this easy recipe for Sheet Pan Chicken Fajitas, perfect for busy weeknights.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (sliced into 1/2-inch strips)
- 3 bell peppers (green, yellow, and red, sliced into strips)
- 1 yellow onion (thinly sliced)
- 2 cloves garlic (minced)
- 3 tablespoons vegetable or canola oil
- 1 lime (juiced)
- 1/4 cup fresh cilantro (chopped)
- 8-10 small flour tortillas
- 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
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Lightly grease your sheet pan with non-stick cooking spray.
- Cut chicken and vegetables into strips.
- Lay the vegetables evenly on the pan and place the chicken on top.
- Combine the seasoning ingredients in a small bowl and stir well.
- Sprinkle most of the seasoning over the chicken, reserving some for the vegetables.
- Spoon the minced garlic on the chicken and drizzle the oil over the pan.
- Toss everything well to coat with seasoning and oil.
- Spread everything in a single layer on the pan.
- Cook for 15-20 minutes or until the chicken reaches 165 degrees Fahrenheit.
- Wrap tortillas in foil and warm in the oven for the last 5 minutes.
- Remove from oven and squeeze fresh lime juice over the dish.
- Sprinkle with chopped cilantro before serving.
Notes
For added flavor, marinate the chicken ahead of time. Use leftover chicken for a quicker meal.
