30 Minute Sheet Pan Chicken Fajitas
Savor the vibrant flavors of these quick and easy sheet pan chicken fajitas. With tender chicken and colorful veggies, this one-pan dish is perfect for busy weeknights and can be ready in just 30 minutes!
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 cutting board
- 1 spatula
- 1 set measuring cups and spoons
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
- 1 unit red bell pepper, sliced
- 1 unit yellow bell pepper, sliced
- 1 unit green bell pepper, sliced
- 1 medium onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 unit lime, juiced
- to taste unit fresh cilantro, for garnish (optional)
- for serving unit tortillas
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the sliced chicken, bell peppers, and onion.
- Drizzle the olive oil over the chicken and vegetables, and sprinkle with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Toss everything until well coated.
- Spread the chicken and pepper mixture evenly on the baking sheet.
- Bake in the preheated oven for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and squeeze lime juice over the top. Toss gently to mix.
- Serve hot in tortillas, garnished with fresh cilantro if desired.
Notes
Feel free to add other vegetables, such as zucchini or mushrooms, to customize your fajitas.
Pair with your favorite toppings such as sour cream, guacamole, or salsa for added flavor.
These fajitas make great leftovers and can be used in salads or wraps the next day.