sheet pan chicken fajitas
Quick & Easy
Sheet Pan Chicken Fajitas
Don't let the lack of sizzling theatrics fool you—this sheet-pan chicken fajitas recipe delivers the same bold flavors as a restaurant would, all from the comfort of your own kitchen.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips
- 2 medium sweet peppers, thinly sliced
- 1 medium red onion, thinly sliced
- 2 tablespoons olive oil
- 8 corn tortillas (6 inches)
- 1/2 cup fresh cilantro leaves
- 4 lime wedges
Directions
- Preheat oven to 400°. In a large bowl, combine spices. Add chicken, bell pepper, onion and oil; toss to coat. Transfer mixture to a foil-lined rimmed baking pan. Bake until chicken is cooked through and vegetables are tender, 20-25 minutes.
- Meanwhile, toast corn tortillas in a hot, dry skillet until lightly browned. Stuff tortillas with chicken and vegetables. Top with cilantro; serve with lime wedges.
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