Sheet Pan Chicken Fajitas

Ingredients

• 1.5 lb boneless skinless chicken breast (Sliced into thick strips; cut against the grain if possible.)
• 3 bell peppers (Sliced into strips; use a mixture of colors if desired.)
• 1 red onion (Thinly sliced; white onion may be substituted.)
• 2 garlic cloves (Minced.)
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp ground coriander
• 0.5 tsp onion powder
• 0.5 tsp salt
• 0.5 tsp black pepper
• flour tortillas (For serving; wrap tightly in foil to warm.)
• lime wedges (For serving and squeezing over the fajitas.)
• fresh cilantro (For serving.)
• avocado (Sliced, for serving if desired.)

Steps

1. 1

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

2. 2

   Place the sliced chicken, bell peppers, sliced onion, minced garlic, and olive oil on the prepared baking sheet. Arrange the chicken and vegetables so they can be seasoned evenly.

3. 3

   In a small bowl, combine the chili powder, cumin, paprika, coriander, onion powder, salt, and black pepper.

4. 4

   Sprinkle the seasoning mixture evenly over the chicken and vegetables on the baking sheet.

5. 5

   Toss the chicken and vegetables with tongs or clean hands until everything is evenly coated with oil and seasoning. Spread the mixture into one even layer so it roasts rather than steams.

6. 6

   Roast in the preheated oven for 15–20 minutes, tossing once halfway through, until the chicken is cooked through and the vegetables are tender. The chicken should reach 165°F (74°C) internally.

7. 7

   During the last 5 minutes of cooking, tightly wrap a stack of flour tortillas in foil. Place the foil-wrapped tortillas on the baking sheet beside the fajita mixture to warm.

8. 8

   Serve the hot chicken and vegetables in the warmed tortillas with lime wedges, fresh cilantro, and sliced avocado, if desired.

Notes

For best texture, serve immediately because chicken can dry out. Store leftovers in an airtight container in the refrigerator for a couple of days and reheat in a pan or microwave until heated through. Different peppers, onions, or spices may be substituted. Check that the spices are fresh; they should release a noticeable aroma when rubbed between your fingers.

Nutrition per serving

• main
• Mexican
• sheet-pan
• baked
• quick
• 25-minute meal
• high-protein
• family-friendly