Sheet Pan Chicken Fajitas
Easy one-pan chicken fajitas with colorful bell peppers and onions, all roasted on a single sheet pan. Perfect for teens learning to cook, with minimal cleanup required.
Ingredients
- 1.5 lbs boneless skinless chicken breast, sliced into strips
- 3 bell peppers (mixed colors), sliced
- 1 large onion, sliced
- 3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- 1 lime, juiced
- 8 flour tortillas, warmed
- ½ cup shredded cheese
- ½ cup sour cream
Method
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
- In a large bowl, combine chili powder, cumin, garlic powder, smoked paprika, and salt. Add olive oil and mix.
- Add sliced chicken, bell peppers, and onion to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Spread everything in a single layer on the prepared baking sheet. Avoid overcrowding for the best browning.
- Roast until chicken is cooked through (165 degrees F) and vegetables are tender with charred edges.
- Remove from oven and squeeze fresh lime juice over everything.
- Serve in warm tortillas with shredded cheese, sour cream, and any other desired toppings.
Chef's note: One sheet pan means one thing to wash. For extra-charred peppers, broil for the last 2 minutes. This recipe is great for meal prep; store the cooked chicken and veggies in the fridge for up to 4 days.
Nutrition per serving
380kcal
32gprotein
28gcarbs
14gfat
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