Sheet Pan Chicken Fajitas
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(184)
Ingredients
4 servings
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 6 8-inch flour or corn tortillas, warmed
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Preparation
Step 1
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
Step 3
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.
Step 4
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.
Step 5
Serve immediately with tortillas.
Step 6
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