Cooked - Sheet Pan Chicken Fajitas

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sheet Pan Chicken Fajitas

6.0

2 ½ lbs boneless skinless chicken breasts

4 whole sweet bell peppers (mixture of colors, seeded and thinly sliced)

2 whole onions (peeled and thinly sliced)

4 tablespoons olive oil

1 teaspoon kosher salt

¼ teaspoon black pepper (freshly ground)

3 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons oregano

2 teaspoons kosher salt

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon coriander

¼ teaspoon black pepper (freshly ground)

1 lime (sliced)

Tortillas (Fajita-sized)

Salsa

Shredded cheese

Green onion (Freshly chopped, or cilantro for garnish)

In a small bowl, combine all Seasoning Mixture ingredients and whisk to incorporate well. Set aside.
Preheat oven to 425F, with rack on upper middle position. Lightly grease a large rimmed baking sheet.
Thoroughly towel-dry the chicken pieces and pound to an even thickness (½" thick.) Slice into strips ½" wide. Be sure chicken doesn't contain excess moisture. Toss chicken with seasoning mixture to coat well.
Place bell peppers and onions onto greased baking sheet. Sprinkle top of veggies evenly with 1 tsp kosher salt and ¼ tsp black pepper.
Place chicken slices evenly on top; try not to overlap pieces. Evenly drizzle olive oil over the chicken to coat as evenly as possible.
Bake uncovered for 10 minutes, remove from oven and give it a quick toss to evenly re-coat, and place back in oven for another 10 minutes or until chicken is just cooked.
Drizzle desired amount of lime juice over the fajitas and serve immediately with garnishes of your choice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌯Fajitas

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 23 weeks ago

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