Sheet Pan Chicken Fajitas
Servings 4
Ingredients
- 4 medium chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 large red onion
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 2 tbls olive oil
- Tortillas, guacamole, salsa and cheese, for serving
Instructions
- Preheat oven to 400°F. Line a large baking sheet with foil and grease it with cooking spray.
- Cut the chicken, peppers and onions into 1/2-inch strips then add them to a large bowl.
- In a small bowl, whisk together the garlic powder, ground cumin, paprika, chili powder, 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle the chicken, peppers and onions with the olive oil then sprinkle on the seasoning and toss until well mixed. Arrange the mixture in a single layer on the baking sheet and bake for 20 to 25 minutes or until the chicken is cooked through.
- Remove the baking sheet from the oven and serve the fajitas with tortillas and your choice of toppings, such as guacamole, salsa, cheese and sour cream.
Notes
The chicken-pepper-onion mixture can be prepped in advance and stored in the fridge for make-ahead gloriousness. Then all that’s left to do is pop it into the oven and gather your serving accompaniments of choice for a fast, fresh sheet pan chicken fajita bar.
You’re eating the rainbow in every bite, and the leftovers taste just as great on day 2, especially when transformed into quesadillas with plenty of shredded Mexican-blend or cheddar cheese.