Description
Savor the deliciousness of Sheet Pan Chicken Fajitas, featuring tender chicken strips and vibrant bell peppers seasoned with a zesty spice blend. This quick and easy meal is perfect for busy weeknights, offering a flavorful and colorful dish that can be customized with your favorite toppings. Enjoy the convenience of roasting everything on one pan for minimal cleanup!
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced
- 8 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, guacamole, salsa, shredded cheese
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the sliced chicken, red bell pepper, yellow bell pepper, and red onion.
- In a separate small bowl, whisk together the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice until well combined.
- Pour the spice mixture over the chicken and vegetables. Toss everything together until evenly coated.
- Line a large sheet pan with parchment paper or aluminum foil.
- Spread the chicken and vegetable mixture evenly on the prepared sheet pan, avoiding overcrowding.
- Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (165°F/75°C) and the vegetables are tender and slightly charred. Stir halfway through cooking for even browning.
- Remove the sheet pan from the oven and let it cool for a few minutes.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap in aluminum foil and heat in the oven for 5-10 minutes.
- To assemble, take a warm tortilla and fill it with a generous portion of the chicken and vegetable mixture.
- Top with optional toppings like sour cream, guacamole, salsa, shredded cheese, and fresh cilantro.
- Fold the tortilla over the filling and enjoy!
Notes
- For added flavor, marinate the chicken in the spice mixture for at least 30 minutes or up to overnight.
- Customize the vegetables based on your preference; zucchini, mushrooms, or corn are great additions.
- For a spicier kick, add sliced jalapeños or cayenne pepper to the spice mixture.
- Serve with a side of black beans or a fresh salad for a nutritious meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat or microwave in short intervals. Reheat tortillas separately for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes