Sheet Pan Chicken Fajitas
A quick and vibrant meal featuring tender chicken breasts and colorful bell peppers, all roasted together for easy cooking and cleanup.
Ingredients
Main Ingredients
- 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
Spices and Seasoning
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste Salt and pepper
For Serving
- tortillas 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 olive oil over the mixture and toss until well coated.
- Season with chili powder, cumin, garlic powder, salt, and pepper, then toss again.
- Spread the mixture evenly onto a sheet pan to allow for even cooking.
Cooking
- Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and vegetables are tender.
- Warm tortillas by wrapping them in foil and placing them in the oven or in a skillet.
Serving
- Fill each tortilla with the chicken and vegetable mixture and add your choice of toppings.
- Set up a toppings bar to allow guests to customize their fajitas.
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Notes
Marinate chicken for added flavor. Experiment with additional vegetables or spices to suit your taste.