Sheet pan chicken fajitas is juicy pieces of chicken mixed with crisp peppers and onions tossed in delicious, flavorful spices. Delicious! Serve with tortillas, rice, or your favorite Mexican-inspired toppings.
Ingredients
1poundchicken breastboneless skinless chicken breast
2bell peppersgreen, red, yellow, or orange
1mediumred onion
¼cupolive oil
2teaspoonsoreganodried
1teaspooncumindried
1teaspoongarlic powderdried
½teaspoonpaprikadried
1/4teaspooncayenne pepperdried
1teaspoonsalt
1mediumlime- juice onlyJuice from 1 lime about 2 tablespoons
8flour or corn tortillas
Instructions
Preheat the oven to 425. Lightly oil the pan with cooking oil.
Slice chicken breast, bell pepper and onion into ¼ inch strips. Slice so the meat and vegetables are about the same size so everything cooks evenly. Some thicker chicken breasts may need to be sliced in half as well as into slices to get strips that are roughly ¼ inch thick. Add the chicken and vegetables to the sheet pan.
In a small bowl mix together olive oil, oregano, cumin, garlic powder, paprika, cayenne pepper and salt.
Pour the mixture over the sliced chicken, peppers and onions. Gently toss the chicken, peppers and onions with the oil and spice mixture.
Place the sheet pan in the oven for 25-30 minutes or until the chicken is cooked all the way through. You can check the chicken with a meat thermometer that it has reached 165 in the center. Serve with warm tortillas and enjoy!
Notes
This recipe assumes about 3-4 ounces of chicken per person. Depending on how many other toppings you add to your tacos, this recipe can make 2-3 tacos per person or 8-12 tacos total.**Nutrition information is calculated without tortillas as the nutrition information for tortillas can vary greatly.