Sheet Pan Chicken Fajitas

Ingredients

• 1.5 lb boneless, skinless chicken breasts (Thinly sliced into strips)
• 1 green bell pepper (Thinly sliced)
• 1 red bell pepper (Thinly sliced)
• 1 yellow onion (Thinly sliced)
• 3 cloves garlic (Minced)
• 2 tbsp olive oil (For coating the chicken and vegetables)
• 1 tbsp chili powder (For the fajita seasoning)
• 1 tsp paprika (For the fajita seasoning)
• 1 tsp ground cumin (For the fajita seasoning)
• 1 tsp dried oregano (For the fajita seasoning)
• 1 tsp salt (Or to taste)
• 0.5 tsp black pepper (Or to taste)
• 2 lime (Halved and roasted with the fajitas; squeeze over the filling before serving)
• 8 flour or corn tortillas (For serving)
• salsa (For serving, to taste)
• sour cream (For serving, to taste)
• guacamole (For serving, to taste)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easier cleanup.

2. 2

   In a small bowl, combine the chili powder, paprika, cumin, oregano, salt, and black pepper to make the fajita seasoning.

3. 3

   Place the sliced chicken, green pepper, red pepper, onion, and minced garlic on the sheet pan. Drizzle with the olive oil and sprinkle evenly with the seasoning.

4. 4

   Toss the chicken and vegetables directly on the pan until everything is lightly coated and spread into an even layer. Arrange the lime halves cut-side up among the ingredients.

5. 5

   Roast for about 15 minutes, tossing once if needed, until the chicken is cooked through and reaches 165°F (74°C) internally and the vegetables are tender with lightly browned edges.

6. 6

   Squeeze the roasted lime halves over the chicken and vegetables. Warm the tortillas according to package directions.

7. 7

   Assemble the fajitas in the warm tortillas and serve with salsa, sour cream, and guacamole.

Notes

The provided source did not include the full written recipe or exact measurements; quantities and seasoning proportions are reconstructed from the linked dish and transcript. For food safety, verify the chicken reaches 165°F (74°C). Store filling separately from tortillas and toppings for up to 3 days and reheat gently in a skillet or microwave.

Nutrition per serving

• main
• Mexican-inspired
• sheet-pan
• one-pan
• weeknight dinner
• high-protein
• family-friendly