Sheet Pan Chicken Fajitas
A quick and vibrant dish combining tender chicken, colorful bell peppers, and aromatic spices, perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 1 pound chicken breasts Tender and juicy pieces serve as the hearty foundation.
- 1 red bell pepper Adds a vibrant hue.
- 1 green bell pepper Complements the sweeter peppers.
- 1 yellow bell pepper Brings sweetness to each bite.
- 1 red onion Caramelizes beautifully when roasted.
- 3 tablespoons olive oil Ensures everything is perfectly tossed.
- 2 teaspoons chili powder Introduces a warm and smoky flavor.
- 1 teaspoon cumin Adds warmth and complexity.
- 1 teaspoon paprika Enhances color and taste.
- 1 teaspoon garlic powder Provides aromatic boost.
- 1 teaspoon onion powder Adds subtle sweetness.
- Salt and pepper To taste, essential for flavor balance.
- 1 lime, juiced Adds a refreshing zing.
- 8 small flour tortillas Perfect for wrapping the filling.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Slice the chicken breasts and the bell peppers along with the red onion into thin strips.
- In a small bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice.
Cooking
- Place the sliced chicken and vegetables onto the sheet pan.
- Drizzle the spice mixture over the top and toss until everything is well coated.
- Spread the chicken and veggies evenly on the sheet pan to promote roasting.
- Bake for 20-25 minutes or until chicken is fully cooked and veggies are tender.
- Warm the flour tortillas in the oven or stove top before serving.
- Serve warm chicken and veggies on tortillas.
Notes
To avoid mistakes, make sure chicken is not overcooked and ingredients are sliced evenly. For variations, try different proteins or wrap options.