Sheet Pan Chicken Fajitas
Enjoy vibrant flavors and effortless preparation with these delicious Sheet Pan Chicken Fajitas, featuring juicy chicken, colorful bell peppers, and onions.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts Cut into thin strips for even cooking.
- 2 large bell peppers Any color preferred.
- 1 large onion Yellow onion works best, sliced into wedges.
- 3 tablespoons olive oil For roasting the chicken and vegetables.
- 2 teaspoons chili powder Adjust according to heat preference.
- 1 teaspoon cumin Adds an earthy note.
- 1 teaspoon smoked paprika For a smoky flavor.
- 1 teaspoon garlic powder Provides subtle garlic flavor.
- to taste salt and pepper Essential for enhancing flavors.
- 8 small tortillas Flour or corn, your choice.
Optional toppings
- fresh cilantro For garnish.
- sliced avocado For added flavor.
- lime wedges For squeezing over the fajitas.
- favorite salsa For added flavor and freshness.
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the chicken breasts into thin strips, about ½ inch wide. Slice the bell peppers into strips and the onion into wedges.
- In a large bowl, combine the chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper over the top.
- Toss everything together until evenly coated with oil and spices.
- Line a large baking sheet with parchment paper. Spread the chicken and vegetable mixture evenly on the sheet.
- Place the baking sheet in the oven and roast for about 20-25 minutes, stirring halfway through.
- Remove from the oven and let cool for a few minutes.
- Warm the tortillas in a dry skillet or microwave.
- Spoon the chicken and vegetable mixture onto each tortilla, add desired toppings, and roll them up.
Notes
Consider variations like using shrimp or tofu, adding other vegetables, or adjusting spice levels to suit your taste.