Time: 35 minutes
Yield: 4 servings
Sheet Pan Chicken Fajitas take one-pan dinners to a whole new level—a level your tastebuds will appreciate. Seasoned with chili powder and paprika for notes of smokiness and spiciness, Sheet Pan Chicken Fajitas are savory and roasted to juicy perfection, with plenty of bright vegetables and garlic flavors. It’s so simple to make and speedy to boot, you’ll be making these fajitas for your weeknight dinner whenever your meals could use a kick!
IngredientsFor the seasoning: • 2 teaspoons chili powder • 1 1/2 teaspoons ground cumin • 1 teaspoon ground paprika • 1/2 teaspoon ground coriander • salt, to taste • freshly ground black pepper, to taste For the fajitas: • 1 red pepper, cored and sliced into strips • 1 green bell pepper, cored and sliced into strips • 1 bunch green onions, to taste • 1 1/2 pounds chicken breasts, boneless, skinless, and sliced into 1/2-inch thick strips • 2 cloves garlic, minced • 3 tablespoons olive oil • 2 tablespoons fresh lime juice • 3 tablespoons cilantro, chopped • tortillas, optional, warmed
Preheat the oven to 400 degrees F.
Spray a baking sheet with nonstick cooking spray.
Combine the chili powder, cumin, paprika, coriander, salt, and pepper in a small mixing bowl and set aside.
Spread the red bell peppers, green bell peppers, and green onion evenly on the baking sheet.
Add the chicken strips.
Sprinkle the garlic and the fajita seasoning over the contents on the baking sheet.
Drizzle the vegetables and chicken with the olive oil, tossing everything to coat evenly.
Spread everything out evenly so that the chicken is not overlapping.
Place the baking sheet in the oven and cook until the chicken is cooked through reading 165 degrees F when tested with a meat thermometer, about 18-25 minutes.
Remove the baking sheet from the oven and drizzle everything with the lime juice and sprinkle with the cilantro.
Serve the fajitas in warm tortillas with all of your favorite toppings.