Sheet Pan Chicken Fajitas

SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

Hello best-ever-weeknight-dinner here.

No joke. We got one single sheet pan here. Okay, maybe one small bowl as well to mix the seasonings but that’s it. One sheet pan. One small bowl.

So you have the seasonings in your one small bowl and then you have your chicken and veggies all on the sheet pan. You toss them altogether directly on the sheet pan (because, hello, why would we dirty up another dish), throw it in the oven, and then serve immediately with warmed tortillas (corn or flour, your choice).

I like to serve mine with pico de gallo + guacamole but these are also fine as is.

And if you’re like Ben and trying to stay away from “excess carbs” for our wedding, you can totally cut out the tortillas.

If you’re doing that, I just ask that you eat this directly off the sheet pan – you know, so you can save on some additional dishes.

Sheet Pan Chicken Fajitas

Yield: 4 servings

Prep: 20 minutes minutes

Cook: 25 minutes minutes

Total: 45 minutes minutes

SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

4.9 stars (184 ratings)

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Ingredients

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 6 8-inch flour or corn tortillas, warmed

Equipment

• Baking Sheet

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
• Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
• Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
• Serve immediately with tortillas.

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