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

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

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Sheet Pan Chicken Fajitas

Perfect for a quick and healthy family dinner. Who wants a bite? Sheet Pan Chicken Fajitas

Course Main Course

Cuisine Hispanic, Mexican

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

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

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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.