Easy Sheet Pan Fajitas (Print Version)
# Ingredients:
→ Main Components
01 -
1½ pounds boneless chicken breasts, sliced into thin strips
02 -
3 colorful bell peppers, sliced into strips
03 -
1 medium yellow onion, cut into thick slices
04 -
2 tablespoons extra virgin olive oil
→ Seasoning Blend
05 -
2 teaspoons chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon fine sea salt
11 -
½ teaspoon fresh black pepper
→ For Serving
12 -
8 small tortillas (flour or corn)
13 -
Fresh lime wedges
14 -
Fresh cilantro sprigs
15 -
Optional toppings: sour cream, guacamole, cheese, pico de gallo
# Instructions:
01 -
Set your oven rack to the upper third position and heat to 425°F. Mix all the spices together in a small bowl and set them aside for later.
02 -
Spread the chicken strips, bell pepper slices, and onion pieces across a large rimmed baking sheet. Drizzle the olive oil over everything, then sprinkle your spice mixture on top. Toss everything together until well coated, then spread it out evenly. Let it sit at room temperature for 10 minutes to absorb the flavors.
03 -
Bake for 18-20 minutes, then switch your oven to broil for 2-3 minutes until the edges get nicely charred and the chicken reaches 165°F internally.
04 -
Wrap your tortillas in aluminum foil and pop them in the oven during the last 5 minutes of cooking time to get them nice and warm.
05 -
Squeeze fresh lime juice over the hot fajita mixture and scatter cilantro on top. Serve immediately with warm tortillas and your favorite toppings for everyone to build their own perfect fajita.
# Notes:
01 -
Perfect for meal prep - stores well in the fridge for up to 4 days and reheats beautifully
02 -
Can be made ahead and frozen for up to 3 months - just marinate everything in a freezer bag
03 -
Great for feeding a crowd with minimal cleanup since everything cooks on one pan