RecipeCastle
25-Minute Sheet Pan Chicken Fajitas: A Quick & Irresistible Dinner
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Calories
- 350 kcal
- Protein
- 30.00 g
- Carbs
- 30.00 g
- Fat
- 12.00 g
- Sodium
- 600.00 mg
Ingredients
- 1 ½ poundsboneless skinless chicken breast sliced into long thin strips
- 1large red bell pepper sliced into long thin strips
- 1large orange bell pepper sliced into long thin strips
- 1large yellow pepper sliced into long thin strips
- 1large red onion sliced into thick chunky sections
- 3 to 4 tablespoonsolive oil
- 2 to 3 teaspoonschili powder
- 2 to 3 teaspoonscumin
- 2 teaspoonsdried Mexican oregano
- 1 teaspoonsmoked paprika
- 1 teaspoongarlic powder
- 1 teaspoonkosher salt
- ½ teaspoonfreshly ground black pepper
- ¼ teaspooncayenne pepper optional
- —fresh cilantro optional for garnishing
- —fresh limes optional for garnishing
- —corn or flour tortillas warmed as needed for serving
Instructions
- 1
Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
- 2
Evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, and pepper, then toss to evenly coat.
- 3
Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
- 4
Optionally garnish with cilantro, lime juice, add filling mixture to the tortillas, and serve immediately.
- 5
Recipe will keep airtight in the fridge for up to 5 days.