Sheet Pan Chicken Fajitas
Recipe by Lisa Bryan at Downshiftology.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (sliced into thin strips against the grain)
- 3 bell peppers (sliced into thin strips (any color works!))
- 1 medium yellow onion (thinly sliced)
- 2 tablespoons extra virgin olive oil
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- your favorite tortillas and fajita toppings (guacamole, pico de gallo, sour cream, queso fresco, lime wedges, and fresh cilantro)
Steps
- Heat the oven to 425°F. Stir all the spices, salt, and pepper together.
- Toss the chicken, peppers, and onion with the oil and the spice mix in a big bowl.
- Spread it all on a rimmed sheet pan and bake 15 to 20 minutes, until the chicken is cooked.
- Serve in tortillas with lime and your favorite toppings, or over rice for a bowl.
Pairs well with my Cilantro Lime Crema.
*Calories are Downshiftology's own estimate from the original recipe, not mine.
Original recipe: Sheet Pan Chicken Fajitas, Downshiftology. Steps rewritten in my own words; see the original for full tips and photos.