Sheet-Pan Chicken Fajitas (Printable Version)
Tender chicken strips with bell peppers and onions roasted on one pan, ready to fill warm tortillas with your favorite toppings.
# Everything You’ll Need:
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
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)
10 -
1 tablespoon lime juice
11 -
8 corn tortillas, warmed
12 -
Lime wedges, cilantro, sour cream, avocado and/or pico de gallo for serving
# Steps to Cook:
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 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.
03 -
Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer. Roast on the middle rack for 15 minutes.
04 -
Leave the pan in the oven and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more.
05 -
Remove the baking sheet from the oven and stir in lime juice.
06 -
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.