25-Minute Sheet Pan Chicken Fajitas - EASY, ready in no time, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple - especially on busy nights!! Who needs a Mexican restaurant when you can make fajitas this GOOD and healthier at home!!
Prep Time7 minutesmins
Cook Time23 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Servings: 4
Calories: 533kcal
Author: Averie Sunshine
Ingredients
1 ½poundsboneless skinless chicken breastsliced into long thin strips about 1/2-inch wide
1large red bell peppersliced into long thin strips about 1/2-inch wide
1large orange bell peppersliced into long thin strips about 1/2-inch wide
1large yellow peppersliced into long thin strips about 1/2-inch wide
1large red onion sliced into thick chunky sectionsabout 1-inch wide
3 to 4tablespoonsolive oilor as desired
2 to 3teaspoonschili powder
2 to 3teaspoonscumin
2teaspoonsdried Mexican oregano or regular dried oregano
1teaspoonsmoked paprika or regular paprika
1teaspoongarlic powder
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
¼teaspooncayenne pepperoptional and to taste
fresh cilantrooptional for garnishing
fresh limesoptional for garnishing
corn or flour tortillaswarmed; as needed for serving
Instructions
Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
Evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, pepper, and using your hands, toss to evenly coat. Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
Optionally garnish with cilantro, lime juice, add filling mixture to the tortillas, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.