Sheet Pan Chicken Fajitas have quickly become a regular on my dinner rotation! These easy fajitas are brimming with those Mexican flavors we crave, they’re a breeze to throw together, and clean up couldn’t be
Sheet Pan Chicken Fajitas
You know I love my easy dinner recipes, especially when they turn out to be something my whole family loves! This easy fajita recipe is definitely one to add to your recipe book.
Ingredients
- 1/2 teaspoon of onion powder
- 1 red bell pepper sliced into
- 1/4 inch slices
- 1/2 teaspoon of smoked paprika
- 1 orange bell pepper sliced into 1/4 inch slices
- 1 small red onion sliced into
- 1/4 inch slices
- 1 1/2 tablespoons of extra virgin olive oil
- 1 1/2 pounds of chicken breast tenders
- several turns of freshly ground pepper
- 2 teaspoons of chili powder
- 1/2 teaspoon of garlic powder
- 1 teaspoon of kosher salt
- 1/2 teaspoon of ground cumin
- lime fresh cilantro for garnish tortillas warmed
- 1 yellow bell pepper sliced into
- 1/4 inch slices
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, combine onion, bell pepper, chicken tenders, olive oil, salt and pepper, and spices.
- Toss to combine.
- Spray baking sheet with nonstick cooking spray.
- Spread chicken, bell peppers and onions on a baking sheet.
- Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for additional 1-2 minutes just letting the veggies pick up some color. Watch carefully to make sure they don’t start to burn.
- In the last five minutes of cooking, not while the broiler is on, let tortillas wrapped in foil warm in the oven.
- Squeeze juice from fresh limes over fajita mixture while hot and top with fresh cilantro.
- Serve in warm tortillas.