Sheet Pan Chicken Fajitas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken breast tenders, cut into bite-size pieces
02 -
1 red onion, thinly sliced
03 -
1 green pepper, thinly sliced
04 -
1 red pepper, thinly sliced
05 -
1 yellow pepper, thinly sliced
→ Seasonings and Oil
06 -
2 tablespoons olive oil
07 -
1 tablespoon chili powder
08 -
1 tablespoon cumin
09 -
1 teaspoon garlic powder
10 -
1 teaspoon paprika
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon onion powder
13 -
Kosher salt to taste
14 -
Fresh cracked pepper to taste
# Instructions:
01 -
Preheat oven to 400 degrees Fahrenheit.
02 -
Place chicken, sliced onion, and sliced peppers in a single layer on a large baking sheet. Drizzle with olive oil.
03 -
Sprinkle the chicken and vegetables with chili powder, cumin, garlic powder, paprika, oregano, onion powder, Kosher salt, and fresh cracked pepper. Toss to coat evenly.
04 -
Bake for 10 minutes, then stir chicken and vegetables on the pan and bake for an additional 5 minutes.
05 -
Broil on high for 2-3 minutes to achieve crispy, slightly charred edges on the components.
06 -
Serve on flour tortillas with your preferred toppings.
# Notes:
01 -
Choosing pre-cut chicken tenders can save time during preparation. Slice each tender into a few smaller pieces for fajita-sized portions.
02 -
Feel free to substitute or add vegetables like poblanos or mushrooms, but account for differences in cook time.
03 -
Slice all ingredients to a similar thickness to ensure even cooking.
04 -
Homemade fajita seasoning can be premixed and stored in a sealed jar for up to 6 months.
05 -
Add a small pinch of cayenne or chipotle powder if a spicier kick is desired.
06 -
Ingredients can be prepped up to two days in advance, making dinner-time assembly quick and convenient.