Description
A quick and flavorful weeknight meal featuring tender chicken, colorful bell peppers, and onions, all cooked on a single sheet pan for easy cleanup. Serve with warm tortillas and vibrant toppings.
Ingredients
1 1/2 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips
3 bell peppers (green, yellow, red), cored and sliced into strips
1 yellow onion, thinly sliced
2 cloves garlic, minced
3 tablespoons olive oil
1 lime
1/4 cup fresh cilantro, chopped
8–10 small flour tortillas
Desired fajita toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
Fajita Seasoning:
1 tablespoon chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
Instructions
Lightly grease a large sheet pan with non-stick cooking spray.
Cut chicken breasts against the grain into 1/2-inch strips and mix with fajita seasoning.
Slice bell peppers and onion into strips and arrange on the sheet pan.
Place seasoned chicken on top of the vegetables.
Spoon minced garlic and olive oil over the chicken and vegetables.
Preheat oven to 425°F (220°C) and bake for 20–25 minutes until chicken is fully cooked and vegetables are tender.
Toss the cooked mixture with chopped cilantro and lime juice.
Warm tortillas in the oven or microwave and serve with the chicken mixture and desired toppings.
Notes
For make-ahead: Prepare the chicken and vegetables the night before and refrigerate.
Use frozen vegetables if fresh is unavailable; thaw before baking.
Ensure the sheet pan is large enough to hold ingredients in a single layer for even cooking.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Oven Baking
- Cuisine: Tex-Mex