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Sheet Pan Chicken Fajitas

sheet pan chicken fajitas in the oven
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4 from 1 review

These Sheet Pan Chicken Fajitas are quick, easy and perfect for dinner on a busy night. They cook quickly and make great leftovers for lunch or dinner later in the week.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breast
  • 1 medium onion, sliced
  • 3 bell peppers (red, orange and yellow), sliced
  • 2 cloves garlic, minced
  • 3 Tbsp oil
  • juice from one lime
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 – 1 tsp cayenne pepper, optional 
  • 1/4 cup cilantro, minced
  • additional toppings: guacamole, pico de gallo, avocado,sour cream, tortillas, cheese, etc

Instructions

  1. Slice chicken against the grain into strips and place in a ziploc bag.
  2. Add sliced peppers and onions, lime juice and oil.
  3. Combine chili powder, cumin, paprika, garlic, salt and cayenne and stir to combine.
  4. Pour into the Ziploc bag, seal and move everything around until evenly coated. You can add the cilantro to the marinade or save to sprinkle on top after baking.
  5. Let the chicken and vegetables marinate in the fridge for at least 1 hour, up to overnight.
  6. Pour the chicken and vegetable mixture onto a foil-lined baking sheet and spread everything out evenly.
  7. Bake at 425 degrees F for 10-12 minutes or until chicken reaches 165 degrees F.
  8. Serve with tortillas and your favorite toppings.

Notes

To make it even easier, skip the spice mix and use your favorite taco seasoning!

Find it online: https://www.theleangreenbean.com/sheet-pan-chicken-fajitas/