Sheet Pan Chicken Fajitas
Chicken breasts strips are seasoned and tossed together with bell peppers, onions and oil then cooked together on a sheet pan. Easiest dinner ever!
Servings: 4 servings
Calories: 459kcal
Ingredients
- 2 teaspoon chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- 2 boneless skinless chicken breasts sliced into about ½-inch thick strips (make them as even as possible)
- 1 red bell pepper cored and sliced into strips
- 1 yellow bell pepper cored and sliced into strips
- 1 medium yellow onion cut in half then sliced into thin strips
- 2 cloves garlic minced
- 3 tablespoon olive oil
- 2 tablespoon fresh lime juice
- For serving
- 8 taco size flour tortillas
- Sour cream, avocado slices or guacamole, Pico de Gallo, shredded cheese optional
Instructions
- Preheat oven to 400°F. Spray a rimmed baking sheet with non-stick cooking spray.
- In a small mixing bowl whisk together chili powder, cumin, paprika, garlic powder, 1 ½ teaspoon salt and ½ teaspoon pepper. Add chicken strips and 1 tablespoon of oil and toss to combine. Set aside.
- Spread bell peppers and yellow onion onto baking sheet.
- Top with seasoned chicken strips then sprinkle minced garlic over top.
- Drizzle remaining olive oil over top then toss everything together evenly coat. Spread into an even layer working to keep chicken from overlapping.
- Roast in preheated oven until veggies are tender and chicken has cooked through, about 18 - 25 minutes (check a few of the larger pieces of chicken to make sure they are fully cooked in the center).
- Either wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking or heat them in a hot dry skillet on top of the stove for a minute or two per side.
- Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with more salt to taste and toss to coat.
- Serve filling warm in warm tortillas with toppings of choice.
Notes
I also added shrimp to my fajitas. If you do wish to add shrimp, first season them then add shrimp to one end of the baking sheet about 8 minutes before you remove the chicken from the oven. The shrimp cook much faster than the chicken.
Nutrition
Serving: 2fajitas | Calories: 459kcal