Sheet Pan Chicken Fajitas
A quick and flavorful take on chicken fajitas prepared effortlessly on a single sheet pan, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound chicken breast, sliced Use fresh organic chicken for the best flavor and texture.
- 2 bell peppers, sliced (any color) Feel free to mix and match your favorite colors for a vibrant presentation.
- 1 onion, sliced Sweet onions caramelize perfectly and add depth to the dish.
- 2 tablespoons olive oil Choose high-quality extra virgin olive oil for drizzling.
- 1 tablespoon chili powder This spice lends a delightful kick; consider trying smoked chili powder for additional depth.
- 1 teaspoon cumin A must for the earthy notes in Latin-inspired dishes.
- 1 teaspoon garlic powder Fresh minced garlic is recommended for extra flavor, but garlic powder is a great shortcut.
- Salt and pepper, to taste Season generously!
- Tortillas, for serving Flour or corn, your choice!
- Lime wedges, for serving Fresh lime juice brightens up the dish.
- Sour cream and salsa, for serving (optional) These make great accompaniments, adding creaminess and tang.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss together the sliced chicken, bell peppers, and onion.
- Drizzle 2 tablespoons of olive oil over the mixture.
- Sprinkle in the chili powder, cumin, garlic powder, salt, and pepper.
- Using your hands or a large spoon, toss everything together until well coated.
- Evenly spread the chicken and veggies on a sheet pan, making sure not to overcrowd.
Cooking
- Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the veggies are tender.
- Serve hot in warm tortillas, squeezing fresh lime juice over everything.
Notes
For best results, let your chicken come to room temperature for about 15 minutes before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.