Description
These vibrant sheet pan fajitas feature tender strips of seasoned chicken, colorful bell peppers, and caramelized onions, all roasted together for a smoky and savory Tex-Mex meal. By using a single baking sheet, cleanup is minimal, and the oven-roasting method perfectly chars the vegetables while keeping the chicken juicy and flavorful. It is the ideal, hassle-free weeknight dinner for busy families looking for a healthy and delicious homemade meal.
Ingredients
3 large chicken breasts, sliced thin against the grain
3 bell peppers (red, yellow, and green), sliced
1 red onion, thinly sliced
1 tbsp minced garlic
3 tbsp extra virgin olive oil
1 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp dried oregano
1/4 tsp cayenne pepper
6 flour or corn tortillas
Lime wedges for serving
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Place the chicken, sliced bell peppers, garlic, and onions onto a large, rimmed baking sheet.
Sprinkle the chili powder, cumin, paprika, oregano, and cayenne pepper over the mixture.
Drizzle everything with olive oil.
Toss the ingredients thoroughly until well coated and arrange into a single, even layer.
Tuck fresh lime wedges around the ingredients on the pan.
Roast in the oven for 20 minutes until the chicken is fully cooked through and vegetables are tender.
Warm the tortillas and serve immediately with the fajita mixture.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for best results. You can serve with optional toppings like avocado, cilantro, or Greek yogurt.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Roasting
- Cuisine: Tex-Mex