Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is sliced chicken, onion and pepper (yellow, red, green), tossed with cumin, chili powder, garlic, paprika, salt and pepper, then baked in the oven until cooked through. The mixture comes out delicious and flavorful! Not just that, it’s eye-catching, making it perfect for both family meals and small parties, weekend gathering of friends, for instance.

This chicken Fajitas can be eaten on its own or filled over flour tortillas. My family prefer the later one. Chicken Fajitas tacos are insanely good. Drizzled with a flavorful dressing or sauce, these tacos are tastier. Well, my mouth waters when writing here. I’ve made this Fajitas twice this month and it still got us hooked. My kids even add it to the list of most beloved food. Yummy!

I’m hosting a game day viewing party this weekend and plan to treat my guest with this chicken fajitas. It’s not all because I have craving for chicken. This sheet pan meal is good enough to add to the menu. I’m ready to give it a go, and you? It will keep your taste buds satisfied. Believe us!

Sheet Pan Chicken Fajitas

Recipe by Sandra MyersCourse: Main, DinnerCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

1

hour 

10

minutes

Sheet Pan Chicken Fajitas is sliced chicken, onion and pepper (yellow, red, green), tossed with cumin, chili powder, garlic, paprika, salt and pepper, then baked in the oven until cooked through. The mixture comes out delicious and flavorful!

Ingredients

• Fajitas

• 1 ½ lbs skinless boneless chicken breasts

• 8 8 inch-size flour tortillas

• 3 red, yellow and green bell peppers

• 1 medium onion

• 1 tsp cumin powder

• 1 1/2 tsp chili powder

• 1 tsp garlic powder, or minced garlic

• 2 tsp paprika

• salt and pepper to taste

• 1 tbsp. vegetable oil

• Garnishes (Optional)

• sour cream

• avocado

• lime, wedges

• fresh cilantro, chopped

Directions

• Preheat oven to 400°F. Set aside a large baking sheet.
• Cut chicken breasts, onions and peppers into less than 1/2 inch strips.
• Place chicken, peppers, onions and peppers on baking sheet. Sprinkle with cumin, chili powder, garlic, paprika, salt and pepper on top. Drizzle with oil.
• Toss all ingredients on the pan to coat evenly; using tongs or two spoons.
• Bake in preheated oven for 15 minutes.
• Remove and stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.
• Exclude excess juices in baking sheet with a paper towel. Add tortillas, return to oven and bake for 5 more minutes.
• Remove and garnish fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado. Enjoy!