Description
Quick and easy 25-minute sheet pan chicken fajitas with colorful bell peppers and spices, perfect for family meals.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breast sliced into long thin strips
- 1 large red bell pepper sliced into long thin strips
- 1 large orange bell pepper sliced into long thin strips
- 1 large yellow pepper sliced into long thin strips
- 1 large red onion sliced into thick chunky sections
- 3 to 4 tablespoons olive oil
- 2 to 3 teaspoons chili powder
- 2 to 3 teaspoons cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper optional
- fresh cilantro optional for garnishing
- fresh limes optional for garnishing
- corn or flour tortillas warmed as needed for serving
Instructions
- 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.
- 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.
- Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
- Optionally garnish with cilantro, lime juice, add filling mixture to the tortillas, and serve immediately.
- Recipe will keep airtight in the fridge for up to 5 days.
Notes
- Adjust spices according to taste.
- Serve with tortillas for a complete meal.
- Prep Time: 10
- Cook Time: 25
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: sheetpanfajitas, chickenfajitas, easyrecipes, dinnerideas, familymeals