Sheet-Pan Chicken Fajitas
Chicken breast, bell peppers, and onions tossed in homemade fajita seasoning and roasted on one sheet pan at 425°F.
Ingredients
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 3 bell peppers, sliced into 1/2-inch strips Mix of red, yellow, and orange.
- 1 large yellow or red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder Fajita seasoning.
- 1 teaspoon smoked paprika Fajita seasoning.
- 1 teaspoon ground cumin Fajita seasoning.
- ½ teaspoon garlic powder Fajita seasoning.
- ½ teaspoon onion powder Fajita seasoning.
- ½ teaspoon dried oregano Fajita seasoning.
- ½ teaspoon salt Fajita seasoning.
- ½ teaspoon sugar Fajita seasoning.
- ¼ teaspoon cayenne pepper Optional.
- 1 lime, juiced About 2 tablespoons, plus wedges for serving.
- 8 small flour or corn tortillas Warmed, for serving.
- sour cream, guacamole, salsa, cheese, cilantro Optional toppings.
Instructions
Cooking
- Preheat the oven to 425°F with a rack in the upper third. Line a large rimmed baking sheet with parchment. Stir together the fajita seasoning ingredients.
- Slice the chicken, peppers, and onion to a similar 1/2-inch thickness.
- Put the chicken, peppers, and onion on the pan, drizzle with the olive oil, sprinkle with the seasoning, and toss to coat. Spread in a single layer.
- Roast 10 minutes, toss, and roast 10 to 15 minutes more until the chicken reaches 165°F and the vegetables are tender with browned edges.
- Squeeze the lime juice over the fajitas and toss. Warm the tortillas (in foil in the oven for the last 5 minutes, or in a dry skillet).
- Serve straight from the pan with tortillas and toppings.
Notes
Nutrition is an estimate for the chicken and vegetables only, without tortillas or toppings. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Chicken is done at 165°F.