Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas are a snap to fix with peppers, onions, chicken, and a super easy homemade spice blend. The recipe includes the chicken and vegetables, homemade fajita seasoning, and garnishes!
- Prep Time: 12 minutes
- Cook Time: 22 minutes
- Total Time: 34 minutes
- Yield: 4 servings 1x
- Category: Sheet Pan Meals, Chicken
- Method: Bake
- Cuisine: Mexican
Ingredients
Scale
- 3 large bell peppers (green, red, and yellow or orange)
- 1 large onion (halved and cut into slices)
- 1 1/2 pounds boneless chicken breasts
- 3 tablespoons vegetable oil
Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Dash cayenne pepper
For Serving
- 1 tablespoon lime juice (plus lime wedges for serving)
- Fresh chopped cilantro, for garnish
- Flour or corn tortillas, for serving
Instructions
- Preheat the oven to 425 F.
- Remove the stems and seeds from the bell peppers and cut them into thin strips.
- Cut the onion in half lengthwise and cut it into thin wedges.
- Cut the chicken breasts into strips. If the chicken breasts are thick, slice them horizontally into thinner cutlets and then cut them into strips.
- In a large bowl, combine the chicken and vegetables with the olive oil; toss to coat.
- Combine the spices and seasonings and toss with the chicken and vegetable mixture.
- Spread the fajita mixture out on a large rimmed baking pan and bake in the preheated oven for about 20 to 24 minutes.
- Drizzle with lime juice and sprinkle chopped cilantro over all.
- Serve with warm tortillas.
Find it online: https://classic-recipes.com/sheet-pan-chicken-fajitas/