Sheet Pan Chicken Fajitas are bursting with flavor, super healthy, and simple to throw together!
Prep Time 40 minutesminutes
Cook Time 22 minutesminutes
Servings 5
Author Holly
Ingredients
Chicken and Veggies
1 ½ to 2poundsboneless skinless chicken breastssliced into strips
1red bell peppercut into strips
1green bell peppercut into strips
1yellow bell peppercut into strips
1yellow or white onioncut into slices
Seasonings
1/4cupolive oil
2teaspoonschili powder
1teaspooncumin
1/2teaspoongarlic powder
1teaspoonsalt
1teaspoondried oregano
1/4teaspoonred pepper flakes
1/4teaspoonpepper
Toppings
10Fajita 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.