Sheet Pan Chicken Fajitas
A quick and satisfying dinner option featuring marinated chicken, colorful bell peppers, and onions, all roasted on a single sheet pan for easy preparation and cleanup.
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced Choose fresh, high-quality chicken.
- 1 unit red bell pepper, sliced Adds color and flavor.
- 1 unit yellow bell pepper, sliced Adds color and flavor.
- 1 unit green bell pepper, sliced Adds color and flavor.
- 1 unit onion, sliced Enhances the flavor profile.
- 2 tablespoons olive oil Can substitute with avocado oil.
Spices
- 2 teaspoons chili powder Gives classic Tex-Mex flavor.
- 1 teaspoon cumin Introduces earthiness.
- 1 teaspoon garlic powder
- to taste unit salt and pepper
For Serving
- 1 pack tortillas For wrapping the fajitas.
- to taste unit toppings: sour cream, guacamole, salsa Customize with your favorite toppings.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced chicken, bell peppers, and onion.
- Drizzle the mixture with olive oil and sprinkle with chili powder, cumin, garlic powder, salt, and pepper. Toss to coat.
- Spread the mixture evenly on a sheet pan.
Cooking
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve the fajitas in tortillas with toppings like sour cream, guacamole, and salsa.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat in the oven or microwave.