Sheet Pan Chicken Fajitas
This is my go to weeknight dinner when I want something colorful and fast with almost no cleanup. I toss everything on one pan, let the oven do the work, and the peppers pick up that lightly charred edge I love. Pile it all into warm tortillas and dinner feels a little bit like a celebration.
Ingredients
- 1.5 lbboneless skinless chicken breasts, sliced into thin strips
- 3bell peppers, any colors, sliced
- 1large yellow onion, sliced
- 3 tbspolive oil
- 1 tbspchili powder
- 2 tspground cumin
- 1 tspsmoked paprika
- 1 tspgarlic powder
- 1 tspkosher salt
- 1/2 tspblack pepper
- 1lime, cut into wedges
- fresh cilantro, chopped
- 8flour or corn tortillas, warmed
Instructions
- 1Heat the ovenPreheat your oven to 425 degrees Fahrenheit and set a rack in the upper third. Line a large rimmed sheet pan with foil or parchment for easy cleanup.
- 2Mix the seasoningIn a small bowl stir together the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. This is the blend that gives the fajitas their warm smoky flavor.
- 3Toss everything togetherPile the chicken strips, peppers, and onion onto the sheet pan. Drizzle with the olive oil, sprinkle the seasoning over the top, and toss with your hands until every piece is coated. Spread it all into a single even layer so it roasts instead of steams.
- 4Roast until charredRoast for 22 to 25 minutes, stirring once around the halfway mark, until the chicken reaches 165 degrees Fahrenheit and the peppers and onions are tender with a few charred edges. If you want more color, switch on the broiler for the last 2 minutes and watch it closely.
- 5Finish and serveSqueeze fresh lime over the whole pan and scatter the chopped cilantro on top. Pile the chicken and vegetables into warm tortillas and serve right away with your favorite toppings.
Nutrition (per serving, estimated)
410calories
39gprotein
4servings
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