Sheet Pan Chicken Fajitas
Perfect for a quick and healthy family dinner. Who wants a bite? Sheet Pan Chicken Fajitas
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, cut into chunky strips
- 1- pound mini sweet peppers halved, cored, and deseeded
- 2 large red onions peeled and cut into petals
- 12 6 or 7-inch flour tortillas, warmed
- Optional toppings: sour cream guacamole, cheese, salsa, hot sauce, jalapeños, lime wedges, fresh cilantro
For the Marinade:
- ⅓ cup olive oil
- Juice of one lime
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon cumin
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375ºF and prepare a large baking sheet with nonstick spray.
- In a large bowl, combine the chicken, peppers, and onions with the marinade. Toss to coat evenly. Marinate for 15 to 30 minutes if time allows.
- Spread the mixture on the baking sheet and roast for 15 to 20 minutes until the chicken is cooked through and veggies are softened. Optional: Broil for 3 to 5 minutes for a charred finish.
- Serve with tortillas and any desired toppings.
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