Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

YIELD: 8 servings   
PREP TIME: 10 minutes
COOK TIME: 20 minutes

  • Fajitas
  • 8 flour tortillas 6-8 inch size3 bell peppers red, yellow, green
  • 1 1/2 lbs chicken breasts skinless, boneless
  • 1 tsp garlic powder or minced garlic
  • 2 tsp paprika
  • 1 medium onion
  • 1 tsp cumin powder
  • Garnishes - optional
  • 6 lime wedges
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • 1 tbsp fresh cilantro chopped
  • sour cream or salsa or pico de gallo

  1. Preheat oven to 400°F and set an oven rack in the top third of your oven. Set aside a large baking sheet.
  2. Place chicken breasts onto a cutting board, and cut into 2-3-inch strips using a sharp knife. Set aside.
  3. Then cut onions and peppers into 3-4 inch pieces.
  4. Place peppers, onions and chicken onto the baking sheet. Sprinkle on cumin, garlic, paprika, salt and pepper.
  5. Drizzle oil across the pan, and use tongs or two spoons to toss the ingredients to coat evenly. Bake for 15 minutes.
  6. Remove from oven, and use tongs to slide the ingredients one quarter of the way over.
  7. Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
  8. Remove from oven and squeeze an optional fresh lime onto the pan. Garnish with cilantro and condiments. Serve hot and enjoy!


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