Chicken Fajitas Sheet Pan
Ingredients
Seasoning
- 2 tsp chili powder (preferably 1/2 ancho & 1/2 regular)
- 1-1/2 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground coriander
- ground peper
- salt (optional)
Fijita Filling
- 1-1/2 tsp boneless skinless chicken breasts, sliced 1/2" strips
- 1 each red, green, and yellow bell pepper, sliced into strips
- 1 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 tbsp cilantro, chopped
For Serving
- 8 taco sized corn tortillas, flour tortillas if you prefer
- sour cream, avocado slices or guacamole, diced tomatoes, Mexican blend cheese
Instructions
- Preheat oven to 400 degrees. Spray a 17 x 12" rimmed baking sheet with non-stick cooking spray.
For The Seasoning
- In a small mixing bowl whisk together chilli powders, cumin, paprika, coriander, 1-1/2 tsp peper, and set a side. 1/2 tsp salt is optional
For The Fajitas Filling
- Spread bell peppers and yellow onion onto baking sheet. Top with chicken then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top.
- Toss everything to coat evenly.
- Roast in preheated oven, tossing once, halfway through cooking, until veggies are tender and chicken has cooked through, about 18-25 minutes. Test a few larger pieces to make sure chicken is done, 165 degrees internal temperature. Be sure not to overcook as chicken will be dry.
- Wrap tortillas lightly in foil and warm in oven during last 5 minutes of cooking.
- Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste, optional, and toss to coat evenly.
- Serve filling warm in warm tortillas with desired toppings.
