Sheet-Pan Chicken Fajitas (Printable Version)
Tender chicken strips with colorful bell peppers and onions, seasoned with warm spices and lime juice, all cooked on one pan.
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken breasts
02 -
2 tablespoons extra-virgin olive oil
03 -
1 tablespoon chili powder
04 -
2 teaspoons ground cumin
05 -
1 teaspoon garlic powder
06 -
¾ teaspoon salt
→ Vegetables
07 -
1 large red bell pepper, sliced
08 -
1 large yellow bell pepper, sliced
09 -
2 cups sliced red or yellow onion (about 1 large)
→ For Serving
10 -
1 tablespoon lime juice
11 -
8 corn tortillas, warmed
12 -
Lime wedges
13 -
Cilantro
14 -
Sour cream
15 -
Avocado
16 -
Pico de gallo
# Steps:
01 -
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
02 -
Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine olive oil, chili powder, cumin, garlic powder, and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
03 -
Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven.
04 -
Stir in lime juice. Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado, and/or pico de gallo, if desired.