Sheet Pan Chicken Fajitas (Printer-Friendly Version)
Tender chicken and seasoned bell peppers roasted on one pan for a simple, flavorful meal with warm tortillas.
# Ingredients Needed:
→ Protein
01 -
1.5 pounds boneless, skinless chicken breasts, sliced into 1/2-inch strips
→ Vegetables
02 -
1 large red bell pepper, sliced into 1/2-inch strips
03 -
1 large yellow bell pepper, sliced into 1/2-inch strips
04 -
1 large green bell pepper, sliced into 1/2-inch strips
05 -
1 medium yellow onion, sliced into 1/2-inch strips
06 -
2 cloves garlic, minced
→ Seasoning
07 -
1 tablespoon chili powder
08 -
1 teaspoon ground cumin
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon dried oregano
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon black pepper
→ Oils and Acids
15 -
2 tablespoons olive oil
16 -
Juice of 1 lime
→ To Serve
17 -
8 flour tortillas, warmed
18 -
Fresh cilantro, chopped (optional)
19 -
Salsa, sour cream, guacamole, and hot sauce (optional)
# Step-by-Step Directions:
01 -
Slice chicken breasts and bell peppers into 1/2-inch strips. Slice onion and mince garlic. Arrange bell peppers and onions evenly on a sheet pan, placing chicken strips on top.
02 -
In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to create the fajita seasoning blend.
03 -
Sprinkle the seasoning evenly over the chicken and vegetables. Add minced garlic atop the chicken and drizzle the olive oil over everything.
04 -
Toss the chicken and vegetables thoroughly to coat with seasoning and oil. Spread the mixture into an even layer on the sheet pan.
05 -
Bake in a preheated oven at 425°F for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
06 -
Remove from oven, squeeze fresh lime juice over the chicken and vegetables, and sprinkle with chopped cilantro. Serve immediately with warm flour tortillas and desired toppings such as salsa, sour cream, guacamole, and hot sauce.
# Helpful Hints:
01 -
For tender chicken slices, cut against the grain. Leftovers keep well refrigerated for 2-3 days and reheat easily in the microwave.
02 -
This dish can be prepared ahead by slicing vegetables and chicken separately and storing refrigerated until baking.
03 -
To freeze, store raw seasoned chicken and vegetables in freezer-safe bags for up to 3 months; thaw overnight before cooking.