Sheet Pan Chicken Fajitas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips
02 -
3 bell peppers (green, yellow, and red), cored and sliced into strips
03 -
1 yellow onion, thinly sliced
04 -
2 cloves garlic, minced
05 -
3 tablespoons vegetable or canola oil
06 -
1 lime
07 -
1/4 cup fresh cilantro, chopped
08 -
8-10 small flour tortillas
→ Fajita Seasoning
09 -
1 tablespoon chili powder
10 -
1 1/2 teaspoons paprika
11 -
1 1/2 teaspoons cumin
12 -
1/2 teaspoon onion powder
13 -
1/2 teaspoon garlic powder
14 -
1/4 teaspoon dried oregano
15 -
1/4 teaspoon cayenne pepper (optional)
16 -
Salt and freshly ground black pepper to taste
→ Toppings
17 -
Sour cream
18 -
Sliced avocado or guacamole
19 -
Pico de gallo
20 -
Shredded cheese
# Instructions:
01 -
Lightly grease a large sheet pan with non-stick cooking spray. Cut the chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top.
02 -
Preheat oven to 425°F (220°C).
03 -
Combine seasoning ingredients together in a small bowl and mix well. Sprinkle most of the seasoning over the chicken and some over the vegetables. Spread minced garlic on top of the chicken and drizzle oil over the entire pan. Toss everything thoroughly and arrange in an even layer.
04 -
Cook for 15-20 minutes or until the chicken is fully cooked (165°F or 74°C internal temperature). During the last 5 minutes, wrap flour tortillas in foil and place them in the oven to warm.
05 -
Remove the pan from the oven. Squeeze fresh lime juice over the chicken and vegetables. Garnish with chopped cilantro. Serve in warm tortillas with desired toppings.
# Notes:
01 -
Slice the chicken against the grain to ensure tender pieces.
02 -
Avoid overcooking the chicken to prevent dryness.
03 -
You can make this dish ahead by prepping the chicken, vegetables, and seasoning in advance.