Easy Sheet Pan Chicken Fajitas (Print Version)
# Ingredients:
→ Spice Mix
01 -
2 teaspoons chili powder
02 -
2 teaspoons ground cumin
03 -
2 teaspoons dried oregano
04 -
1 teaspoon smoked paprika
05 -
Salt and black pepper to taste
→ Main Ingredients
06 -
1½ pounds chicken breasts, sliced into strips
07 -
1 red bell pepper, cut into strips
08 -
1 yellow bell pepper, cut into strips
09 -
1 orange bell pepper, cut into strips
10 -
1 red onion, cut into wedges
11 -
3 cloves garlic, minced
12 -
3 tablespoons olive oil
→ For Serving
13 -
¼ cup fresh cilantro leaves, chopped
14 -
2 tablespoons fresh lime juice
15 -
6 flour or corn tortillas (8-inch), warmed
# Instructions:
01 -
Heat your oven to 425°F (220°C). Get a baking sheet ready with a light coating of oil or nonstick spray.
02 -
Combine the spices in a small bowl: chili powder, cumin, oregano, paprika, and about 1¼ teaspoons each of salt and pepper.
03 -
Spread chicken strips, peppers, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with the spice mixture. Toss everything together right on the pan.
04 -
Bake for 25 minutes until chicken is fully cooked and vegetables are tender-crisp.
05 -
Take the pan out, stir in fresh cilantro and lime juice. Serve hot with warm tortillas.
# Notes:
01 -
Can be prepped ahead - slice vegetables and chicken up to a day before
02 -
Leftovers stay good in the fridge for up to 3 days