Sheet Pan Chicken Fajitas
This Sheet Pan Chicken Fajitas recipe is the perfect solution for a busy weeknight dinner.
Equipment
- Sheet Pan
- Mixing Bowl
- Parchment Paper
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
Vegetables
- 2 pieces bell peppers, sliced any color you like
- 1 medium onion, sliced
Seasonings
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt and pepper
Tortillas and Toppings
- to taste tortillas (flour or corn) according to preference
- to taste your favorite toppings (avocado, salsa, cheese, cilantro, lime, etc.)
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle all the spices. Toss everything together until well coated.
- Step 3: Line a large baking sheet with parchment paper. Spread the seasoned chicken and veggies in a single layer on the sheet pan.
- Step 4: Place the sheet pan in the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and the veggies are tender.
- Step 5: While the chicken and veggies are baking, warm your tortillas in a dry skillet or wrap them in aluminum foil and place them in the oven.
- Step 6: Once everything is done, fill each tortilla with a scoop of the chicken and veggies, and add your favorite toppings.
Notes
For extra flavor, marinate the chicken for 30 minutes in the spice mix and olive oil before cooking. Feel free to mix and match the veggies based on your preference.