Sheet Pan Chicken Fajitas (Print Version)
# Ingredients:
→ Chicken & Vegetables
01 -
680g boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips
02 -
3 bell peppers (green, yellow and red), cored and sliced into strips
03 -
1 yellow onion, thinly sliced
04 -
2 cloves garlic, minced
05 -
3 tablespoons vegetable oil
06 -
1 lime, for juicing
07 -
1/4 cup fresh cilantro, chopped
→ Fajita Seasoning
08 -
1 tablespoon chili powder
09 -
1 1/2 teaspoons paprika
10 -
1 1/2 teaspoons cumin
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon garlic powder
13 -
1/4 teaspoon dried oregano
14 -
1/4 teaspoon cayenne pepper (optional)
15 -
Salt and freshly ground black pepper
→ For Serving
16 -
8-10 small flour tortillas
17 -
Sour cream
18 -
Sliced avocado or guacamole
19 -
Pico de gallo
20 -
Shredded cheese
# Instructions:
01 -
Preheat oven to 425°F (220°C). Lightly grease a large sheet pan with non-stick cooking spray.
02 -
Arrange sliced bell peppers and onions evenly on the sheet pan. Place chicken strips on top of the vegetables.
03 -
Combine all seasoning ingredients in a small bowl and mix well. Sprinkle most of the seasoning over the chicken and the remainder over the vegetables. Distribute minced garlic over the chicken and drizzle everything with oil. Toss to coat evenly and spread into a single layer.
04 -
Cook for 15-20 minutes or until chicken reaches an internal temperature of 165°F (74°C). During the last 5 minutes of cooking, wrap flour tortillas in foil and place in the oven to warm.
05 -
Remove from oven. Squeeze fresh lime juice over the chicken and vegetables, then sprinkle with chopped cilantro. Serve in warm tortillas with desired toppings.
# Notes:
01 -
Slice chicken against the grain for tenderness; avoid overcooking to prevent dryness.
02 -
For meal prep, slice vegetables and chicken ahead of time and store separately in the refrigerator until ready to bake.
03 -
Seasoning can be prepared several days in advance and stored in an airtight container at room temperature.
04 -
For a vegetarian version, replace chicken with black beans, diced sweet potato, sliced mushrooms, or Mexican rice.
05 -
For slow cooker method: Layer half a can of diced tomatoes, chicken, vegetables, remaining tomatoes, and a small can of mild diced chilies in a crockpot. Cook on high for 2 hours or low for 3-4 hours.