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Sheet Pan Chicken Fajitas

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Delicious and vibrant sheet pan chicken fajitas featuring seasoned chicken, bell peppers, and onions. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/2-inch thick strips
  • 3 bell peppers (green, yellow, red), cored and sliced into strips
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 tablespoons vegetable or canola oil
  • 1 lime, for juice
  • 1/4 cup fresh cilantro, chopped
  • 8–10 small flour tortillas
  • Spice mixture:
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Lightly grease a large sheet pan with non-stick cooking spray.
  2. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top.
  3. Combine chili powder, paprika, cumin, onion powder, garlic powder, oregano, cayenne (if using), salt, and pepper in a small bowl. Sprinkle most of the seasoning over the chicken and reserve a little for the vegetables. Spoon the garlic on top of the chicken and drizzle oil evenly over the pan.
  4. Toss everything well to ensure the chicken and vegetables are coated. Spread out in a single layer.
  5. Cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). During the last 5 minutes, wrap tortillas in foil and warm in the oven.
  6. Remove from the oven, squeeze lime juice over the chicken and vegetables, and sprinkle with cilantro before serving.

Notes

Consider marinating the chicken in lime juice and spices for extra flavor. Use parchment paper for easy cleanup.

Nutrition

Find it online: https://sousviderecipe.com/sheet-pan-chicken-fajitas/