Chicken Breast Sheet Pan Fajitas
Chicken Breast Sheet Pan Fajitas
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 bell peppers, any color, cored and sliced into 1/4-inch strips
- 1 red onion, sliced into 1/4-inch strips
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
- 8 flour tortillas, warmed, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup sour cream, for serving
- 1/2 cup salsa, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the sliced chicken breast, bell peppers, and red onion.
⏱️ 2 min
- 3
In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, dried oregano, salt, and black pepper to create the fajita seasoning.
⏱️ 2 min
- 4
Pour the seasoning mixture over the chicken and vegetables. Toss well to ensure everything is evenly coated.
⏱️ 3 min
- 5
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the ingredients instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min
- 6
Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Halfway through cooking (around 8-10 minutes), remove the sheet pan from the oven and stir the mixture to ensure even cooking.
⏱️ 20 min•🌡️ 400
- 7
Once cooked, remove the sheet pan from the oven and squeeze the fresh lime juice over the chicken and vegetables.
⏱️ 1 min
- 8
Serve immediately with warm flour tortillas, chopped fresh cilantro, sour cream, and salsa.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Breast Sheet Pan Fajitas
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 bell peppers, any color, cored and sliced into 1/4-inch strips
- 1 red onion, sliced into 1/4-inch strips
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
- 8 flour tortillas, warmed, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup sour cream, for serving
- 1/2 cup salsa, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the sliced chicken breast, bell peppers, and red onion.
⏱️ 2 min - 3
In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, dried oregano, salt, and black pepper to create the fajita seasoning.
⏱️ 2 min - 4
Pour the seasoning mixture over the chicken and vegetables. Toss well to ensure everything is evenly coated.
⏱️ 3 min - 5
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the ingredients instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min - 6
Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Halfway through cooking (around 8-10 minutes), remove the sheet pan from the oven and stir the mixture to ensure even cooking.
⏱️ 20 min•🌡️ 400 - 7
Once cooked, remove the sheet pan from the oven and squeeze the fresh lime juice over the chicken and vegetables.
⏱️ 1 min - 8
Serve immediately with warm flour tortillas, chopped fresh cilantro, sour cream, and salsa.