Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are bursting with flavor, super healthy, and simple to throw together!
Servings 5
Ingredients
Chicken and Veggies
- 1 ½ to 2 pounds boneless skinless chicken breasts sliced into strips
- 1 red bell pepper cut into strips
- 1 green bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 yellow or white onion cut into slices
Seasonings
- 1/4 cup olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon pepper
Toppings
- 10 Fajita size flour tortillas
- Sour cream
- Guacamole
- Salsa
Instructions
- In a large Ziplock bag, combine chicken with all the peppers and onion.
- In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, salt, oregano, red pepper flakes and pepper. Pour over the chicken and pepper strips. Seal bag and shake until everything is well coated. Refrigerate for at least 30 minutes and/or up to a few hours. (*I like to let mine sit in the fridge about 2 hours.)
- Preheat oven to 400 degrees F. Line a large cookie sheet with foil and spray with cooking spray. Spread seasoned chicken and veggies mixture onto the prepared cookie sheet evenly.
- Bake for 18 to 22 minutes or until chicken is cooked through.
- Serve on flour tortillas with desired toppings.