A quick, flavorful meal that’s as easy as it is tasty! Tender chicken, bell peppers, and onions roasted to perfection on one sheet pan for a fuss-free dinner. Serve with warm tortillas or over brown rice for a satisfying, crowd-pleasing dish!
Sheet Pan Chicken Fajitas
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and ground black pepper to taste
- 1½ pounds boneless, skinless chicken breasts cut into thin strips
- 1 red bell pepper cut into thin strips
- 1 orange bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 1 red onion cut into wedges
- 3 garlic cloves minced
- 3 tablespoons extra-virgin olive oil
- ¼ cup fresh cilantro leaves chopped
- 2 tablespoons freshly squeezed lime juice
- 6 (8-inch) sprouted corn tortillas, warmed
Instructions
- Preheat the oven to 425oF. Lightly oil a baking sheet or coat with nonstick cooking spray.
- In a small bowl, combine chili powder, cumin, oregano, paprika, 1¼ teaspoons salt, and 1¼ teaspoons pepper.
- Place chicken, bell peppers, onions, 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 lime juice and cilantro.
- Serve immediately with tortillas.
Notes
Credit: Damn Delicious