Sheet Pan Chicken Fajitas

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Lisa - NorthEast Nosh Recipes

I am a food enthusiast living in Northeastern Ohio. Having lived in several states, before landing in Ohio, I have experienced many different food cultures. My belief is that food nourishes our bodies, hearts and minds. Food brings people together, there is nothing better than enjoying a good meal with family and friends. That being said, I have stacks of recipes from over the decades in 3-ring binders, old cookbooks and digital recipes on my computer. My original thought was to catalog all of them on my computer and get rid of the binders and such. My next thought was to share them. If they are on this website, they were worth sharing I hope you enjoy them as much as we do! (I will try my best to credit the original creator/author of the recipe if I can).
Perfect for a quick and healthy family dinner. Who wants a bite? Sheet Pan Chicken Fajitas

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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

Directions:

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.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 350 kcal | Servings: 4

Sheet Pan Chicken Fajitas

Perfect for a quick and healthy family dinner. Who wants a bite? Sheet Pan Chicken Fajitas
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Hispanic, Mexican
Servings 4 Servings

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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