Sheet Pan Chicken Fajitas
A colorful and easy-to-make dish combining succulent chicken with vibrant bell peppers and onions, seasoned to perfection and baked for a delicious meal.
Ingredients
For the Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts, sliced
- 1 each red bell pepper, sliced
- 1 each yellow bell pepper, sliced
- 1 each green bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
For Serving
- Tortillas For serving
- Optional toppings: sour cream, cheese, guacamole, salsa
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the sliced chicken, red, yellow, and green bell peppers, and the red onion.
- Drizzle the olive oil over the mixture and toss to coat.
- Sprinkle in the chili powder, cumin, garlic powder, salt, and pepper, and mix well.
Cooking
- Spread the chicken and vegetable mixture evenly onto a sheet pan.
- Bake for about 20 to 25 minutes until the chicken is cooked through and the vegetables are tender.
- Allow to cool slightly before serving.
Serving
- Warm up tortillas and set up a toppings bar for customization.
- Fill each tortilla with the chicken and vegetable mix and add your desired toppings.
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Notes
For added flavor, marinate the chicken beforehand. Use fresh spices for a better aroma. Adjust spice levels and feel free to include other vegetables or proteins.