Sheet Pan Chicken Fajitas

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20 minutes
25 minutes
Sheet Pan Chicken Fajitas

The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!


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 1/2 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

1/4 cup chopped fresh cilantro leaves

2 tablespoons freshly squeezed lime juice

6 (8-inch) flour or corn tortillas, warmed


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  2. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.

  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.

  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.

  5. Serve immediately with tortillas.


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