Cooked - Sheet Pan Chicken Fajitas

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sheet Pan Chicken Fajitas

4.0

1½ lb boneless, skinless chicken breasts (cut into ½″-thick strips or use chicken tenders)

3 bell peppers (mix red, yellow, orange, or green, cored and cut into ½″-wide strips)

1 medium onion (peeled and cut into ½″-thick slices)

2 Tbsp olive oil

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp fine sea salt (plus extra to taste)

½ tsp freshly ground black pepper

8 small flour (or corn tortillas, warmed)

Lime wedges (to squeeze over finished fajitas and to serve)

Fresh cilantro leaves

Optional: sour cream, pico de gallo, guacamole, shredded cheese

Heat & prep pan - Position a rack in the top third of the oven and preheat to 425°F. In a small bowl, combine the seasonings and set aside.
Spread veggies and chicken over a rimmed sheet pan and drizzle with olive oil. Sprinkle on the seasoning mix and toss everything to evenly coat in seasoning. Spread evenly over the pan and let rest 10 minutes at room temp (or refrigerate up to 2 hours) for deeper flavor.
Bake 18-20 minutes, then switch to broil for 2-3 minutes or until the edges are browned and lightly charred, and the chicken registers 165°F.
Warm tortillas - Wrap tortillas in a sheet of foil and set them in the oven for the last 5 minutes of bake time.
Garnish & serve - Squeeze fresh lime juice over the fajitas and sprinkle cilantro over the top if desired. Build fajitas with tortillas and add your favorite toppings.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌯Fajitas

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 17 weeks ago

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