Sheet Pan Chicken Fajitas (Printer-Friendly)
Simple one pan fajitas with chicken, peppers, and onions roasted to tender perfection.
# What You'll Need:
→ Protein
01 -
1.5 pounds boneless skinless chicken breasts, sliced into strips
→ Vegetables
02 -
3 bell peppers (mixed colors), sliced into strips
03 -
1 large yellow onion, sliced into strips
→ Seasoning
04 -
1 teaspoon chili powder
05 -
1 teaspoon paprika
06 -
1 teaspoon ground cumin
07 -
1 teaspoon garlic powder
08 -
½ teaspoon onion powder
09 -
½ teaspoon dried oregano
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
→ Other
12 -
3 cloves garlic, minced
13 -
2 tablespoons olive oil
14 -
Juice of 1 lime
15 -
Fresh cilantro, for garnish
16 -
8 flour tortillas (8-inch diameter), warmed (optional)
# Steps to Follow:
01 -
Slice chicken breasts against the grain into strips. Slice bell peppers and onion into strips of similar size.
02 -
In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper to create the fajita seasoning blend.
03 -
Place sliced vegetables on a large rimmed baking sheet. Layer chicken strips evenly on top of the vegetables. Sprinkle the seasoning blend evenly over chicken and vegetables. Distribute minced garlic over chicken and drizzle the olive oil across the entire pan.
04 -
Use tongs or spatulas to toss chicken and vegetables until well coated with seasoning and oil. Spread ingredients in an even single layer for uniform roasting.
05 -
Preheat oven to 425°F. Bake uncovered for 15 to 20 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
06 -
Remove from oven, squeeze fresh lime juice over contents, and sprinkle with chopped cilantro. Serve with warm flour tortillas and preferred toppings such as salsa, sour cream, guacamole, and hot sauce.
# Extra Suggestions:
01 -
Slicing chicken against the grain ensures tender slices instead of chewy pieces.
02 -
Prepare all vegetables and seasoning in advance for quick assembly.
03 -
Leftovers can be refrigerated for up to 3 days and reheated gently.