Description
A simple recipe for making chicken fajitas using a single sheet pan for easy cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- Optional toppings: salsa, sour cream, avocado, lime wedges
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large bowl, combine the sliced chicken, bell peppers, and onion.
- In a small bowl, whisk together the olive oil, chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.
- Pour the oil and spice mixture over the chicken and vegetables. Toss everything together until evenly coated.
- Spread the mixture in a single layer on a large rimmed baking sheet.
- Bake for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
- Warm the tortillas according to package directions (usually in the oven or microwave).
- Serve the chicken and vegetable mixture in the warm tortillas with your desired toppings.
Notes
- For extra flavor, you can add a squeeze of fresh lime juice over the mixture before serving.
- If you prefer, you can use skirt steak or shrimp instead of chicken. Adjust cooking time as needed.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 2 tortillas)
- Calories: 450
- Sugar: 6
- Sodium: 450
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 45
- Cholesterol: 120
Keywords: Sheet Pan Chicken Fajitas, easy chicken fajitas, sheet pan dinner, quick Mexican food, low cleanup dinner