Sheet Pan Chicken Fajitas

Serves: Four | Prep: 15 min | Cook: 25 min

Ingredients:

Sheet Pan Chicken Fajitas:
1.5 lbs chicken breasts, cut into strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, cut into wedges
3 garlic cloves, minced
1 jalapeno pepper, minced
2 tsp chili powder
1 tsp paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
3 Tbsp olive oil
1/4 cup fresh cilantro, roughly chopped
1 lime, juiced
flour tortillas

Toppings:
Pico De Gallo
Guacamole
Shredded cheddar cheese
Sour Cream
Black Beans

Directions:
Preheat oven 425F/220C. Lightly oil a baking tray.

In a small bowl mix chili powder, paprika, dried oregano, salt, cumin, garlic powder, onion powder, and cayenne pepper together. Sprinkle mixture over chicken strips and coat well.

Add peppers, onions, and spiced chicken to the prepared tray. Sprinkle garlic and jalapeno over the top. Drizzle with olive oil and toss to coat. Spread into an even layer, keeping the chicken from overlapping. Bake, 25 minutes, until the chicken is completely cooked through.

Wrap tortillas slightly in foil and warm in the oven during the last five minutes of cooking.

Squeeze lime juice over the chicken and vegetables and sprinkle with cilantro.

Wrap chicken, pepper, and onion in a warmed tortillas. Serve with your favorite toppings. Our favorites are Pico De Gallo and Refried Black Beans.

Serve with California Margarita Pitcher
Chorizo Bean Vegetable Rice "Mexican Rice"

Other Great Sheet Pan Meals:
Sheet Pan Sweet Potato Nachos
Cola Beef and Broccoli Sheet Pan