Easy Sheet Pan Chicken Fajitas (Print Version)
# Ingredients:
→ For the Fajitas
01 -
16-18 little flour or corn tortillas
02 -
2 large onions, sliced up
03 -
3 bell peppers (any mix of red, yellow, or green), cut into strips
04 -
3 tablespoons olive oil
05 -
2 limes, squeezed
06 -
2 pounds of chicken breasts, sliced thin (about 1/4 inch)
→ Fajita Seasoning
07 -
1/2 teaspoon black pepper
08 -
1 teaspoon salt
09 -
1/2 teaspoon oregano
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon paprika
13 -
1 teaspoon ground cumin
14 -
2 teaspoons chili powder
→ Optional Toppings
15 -
Lime wedges
16 -
Shredded cheese
17 -
Pico de gallo
18 -
Guacamole
19 -
Sour cream
20 -
Fresh cilantro
# Instructions:
01 -
Heat your tortillas and let everyone pile on their favorite toppings with a squeeze of lime.
02 -
Pop the pan in your oven for about 20-25 minutes at 425°F. Give everything a quick stir halfway. If you want a little char, broil it for 2 or 3 more minutes.
03 -
Toss the chicken and veggies right on your pan. Pour over the lime juice and olive oil. Throw on all the seasoning and just mix it all up until it’s coated, then lay it out flat.
04 -
Chop up your chicken into thin strips (about a quarter inch). Slice up the peppers and onions. Combine all your seasoning stuff in a little bowl.
05 -
Crank your oven to 425°F (218°C). Cover a big sheet pan with parchment or foil so cleanup's a breeze.
# Notes:
01 -
Works well for meal prepping or when you have guests
02 -
Swap in corn tortillas if you need gluten-free
03 -
Top with whatever you’re into