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sheet pan chicken fajitas
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Sheet Pan Chicken Fajitas

Course dinner, Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 fajitas
Author Coco and Ash

Equipment

  • Non-stick spray
  • sheet pan

Ingredients

Chicken and seasoning

  • 2 pounds chicken breast (cut Into thin slices)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon or lime juice
  • 2 teaspoons chili powder
  • 1 and ½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin

Veggies

  • 2 bell peppers (any color and cut into slices)
  • 1 large yellow or red onion (cut into slices)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • Cilantro for garnish and a pop of flavor (optional)

Instructions

  • Pre-heat your oven to 425° and spray a pan with non-stick spray.
  • Add the sliced chicken and all of the seasoning ingredients to a zip-top bag or a bowl and toss to coat set aside to marinade while you prep and cook the vegetables.
  • In a separate bowl or bag, add the sliced peppers, onions, ½ teaspoon of salt, and 1 tablespoon of olive oil to a zip-top bag or a bowl and toss to coat.
  • Spread the veggies (not the chicken yet) evenly on the sheet pan and cook in the pre-heated oven for 10 minutes.
  • After the veggies have cooked for 10 minutes, carefully remove the pan from the oven and add the seasoned chicken. Use tongs to toss with the veggies and place back in the oven for another 20 minutes or until the chicken Is cooked throughout.
  • Serve immediately and enjoy!
  • Serving options: corn tortillas, flour tortillas, cheese, sour cream, cilantro, avocado...basically anything you love on your fajitas or tacos!

Notes

(If you like your peppers and onions firm, you can cook everything together for 20 minutes instead of cooking the veggies first.)