4.9 from 567 votes
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas feature strips of chicken breast and assorted bell peppers and onions tossed with a chili-spiced olive oil mixture, roasted until tender and slightly caramelized. Finished with fresh cilantro and lime juice, they offer a convenient, colorful meal served with warm tortillas.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 1 ½ pounds chicken breast cut into thin strips, boneless, skinless
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 bell pepper cut into strips, orange
- 1 red onion cut into wedges
- 3 cloves garlic minced
- 3 tablespoons olive oil
- ¼ cup cilantro fresh, chopped leaves
- 2 tablespoons lime juice freshly squeezed
- 6 flour tortillas warmed, 8-inch or corn tortillas
For the chili powder mixture
- 2 teaspoons chili powder
- 2 teaspoons cumin ground
- 2 teaspoons oregano dried
- 1 teaspoon smoked paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
- Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
- Serve immediately with tortillas.
Cup of Yum
For the chili powder mixture
- In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.