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Chicken Fajitas Sheet Pan

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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 people

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.