Make flavorful chicken fajitas with peppers and onions using just one sheet pan for simple cooking and minimal cleanup. This recipe uses a quick marinade for great taste.
Author:Ahazzam
Prep Time:15 min
Cook Time:22 min
Total Time:37 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Mexican
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, sliced into strips
2 large bell peppers (any color), sliced
1 large yellow onion, sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lime, juiced
Optional: Tortillas, salsa, sour cream, or guacamole for serving
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
In a large bowl, combine the sliced chicken, sliced peppers, and sliced onion.
In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
Pour the spice and oil mixture over the chicken and vegetables. Toss everything together until the chicken and vegetables are evenly coated.
Spread the chicken and vegetable mixture onto the prepared baking sheet in a single layer. Do not overcrowd the pan; use two pans if necessary.
Bake for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Remove the pan from the oven. Squeeze the fresh lime juice over the hot mixture and toss gently.
Serve immediately with warm tortillas and your favorite toppings.
Notes
For best results, slice the chicken and vegetables into uniform strips so they cook evenly.
If you prefer softer vegetables, you can add them to the pan 5 minutes after the chicken has started baking.
This recipe works well with flank steak or shrimp instead of chicken.