Sheet Pan Chicken Fajitas
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Sheet Pan Chicken Fajitas
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| Servings |
| 6servings |
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Ingredients
Fajitas
- 1 1/2pounds chicken breast
- 3 bell pepperscut into strips
- 1large yellow onion
- 2cloves garlicminced
- 3Tablespoons olive oil
- 2Tablespoons lime juice
- 2Tablespoons cilantrochopped
Seasoning
- 2teaspoons ground cumin
- 1teaspoon chili powder
- 1/2teaspoon ground paprika
- 1/2teaspoon salt
- 1/2teaspoon ground paprika
- 1/2teaspoon salt
Instructions
- Wash your hands and clean your preparation area. Rinse all fresh vegetables under cool running water before slicing.
- Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
- In a small bowl whisk together cumin, chili powder, paprika, salt, and pepper. Set aside.
- Slice the onion and bell peppers into strips.
- Cut the chicken into even slices.
- Arrange the chicken, bell peppers, and onion on a baking sheet. Sprinkle garlic and seasoning evenly on the fajita mixture.
- Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
- Bake in the oven, tossing once halfway through cooking until veggies are tender and chicken has cooked through about 18 – 25 minutes.
- Drizzle with lime juice and sprinkle with cilantro. Toss the mixture to coat and serve.
Recipe Notes
