Sheet Pan Chicken Fajitas
Servings: 4
Total Time: 35 minutes
Ingredients
1 1/2 pounds boneless skinless chicken breast
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 yellow onion
2 TBSP paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
3 TBSP olive oil
1 lime, cut into wedges
12 6-inch tortillas
Directions
1. Preheat the oven to 425°F
2. Slice the chicken breasts into 1/4-inch thick strips and place into a large mixing bowl.
3. Remove the seeds and stem from the bell peppers and cut them into strips then place them in the bowl with the chicken.
4. Peel the onion and slice then place in the bowl with the chicken and bell peppers.
5. In a separate small bowl mix together the paprika, cumin, oregano, garlic, salt, and black pepper.
6. Drizzle the oil over top of the chicken and vegetables then sprinkle on the seasoning mix. Stir to coat everything evenly with the oil and seasoning.
7. Spread the chicken and vegetables evenly onto a large rimmed baking sheet. Bake in the preheated oven for about 25 minutes or until chicken is cooked through.
8. Serve the chicken and vegetables in warmed tortillas with lime wedges on the side.
2. Slice the chicken breasts into 1/4-inch thick strips and place into a large mixing bowl.
3. Remove the seeds and stem from the bell peppers and cut them into strips then place them in the bowl with the chicken.
4. Peel the onion and slice then place in the bowl with the chicken and bell peppers.
5. In a separate small bowl mix together the paprika, cumin, oregano, garlic, salt, and black pepper.
6. Drizzle the oil over top of the chicken and vegetables then sprinkle on the seasoning mix. Stir to coat everything evenly with the oil and seasoning.
7. Spread the chicken and vegetables evenly onto a large rimmed baking sheet. Bake in the preheated oven for about 25 minutes or until chicken is cooked through.
8. Serve the chicken and vegetables in warmed tortillas with lime wedges on the side.
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