Description
Quick and easy Sheet Pan Chicken Fajitas are a healthy weeknight dinner that comes together with minimal prep and cleanup, featuring tender chicken and sweet roasted peppers.
Ingredients
Main Ingredients
- 1 lb chicken (boneless skinless breasts or thighs) (Thighs stay extra juicy.)
- 3 medium bell peppers (a mix of colors) (Tastes and looks best.)
- 1 medium onion (yellow or red) (Both work well.)
- 2 tbsp olive oil (Just enough to coat.)
- 1 medium lime (For brightness at the end.)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 8 pieces tortillas (flour or corn)
Instructions
Preparation
- Heat your oven to 425°F (220°C). Line a sheet pan with parchment or foil for easier cleanup.
- Slice the chicken into thin strips and slice the peppers and onion into strips.
Cooking
- Put everything on the pan. Drizzle with olive oil and sprinkle with the seasoning mix. Toss until well coated.
- Spread the mixture into an even layer. Avoid crowding the pan.
- Bake for about 18 to 22 minutes, tossing once halfway through, until chicken is cooked through and peppers have browned edges.
- Squeeze fresh lime over everything before serving.
- Warm the tortillas, pile on the fajita mix, and let everyone build their own.
Notes
Leftovers are fantastic and can be stored in an airtight container for up to 4 days. Can be frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: dinner, Main Course
- Cuisine: American, Mexican