Sheet Pan Chicken Fajitas

An all around easy weeknight dinner that will please (hopefully) everyone! Seasoned chicken and crip-tender vegetables are the star and roasted on one pan, which means easy cleanup!

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Sheet Pan Chicken Fajitas

Yield: 4-6

Author: Anthology of Crumbs

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

An all around easy weeknight dinner that will please (hopefully) everyone! Seasoned chicken and crip-tender vegetables are the star and roasted on one pan, which means easy cleanup!

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Ingredients

Fajitas

• 2 tsp chili powder
• 2 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 tsp dried oregano
• 1 tsp smoked paprika
• Himalayan salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into thin strips about ⅓ inch (similar to peppers)
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• ½ large red onion, cut into strips
• 2 cloves garlic, minced
• 3 tbsp extra virgin olive oil

To Serve

• ½ cup chopped fresh cilantro leaves
• 1 lime, cut into quarters to squeeze over fajitas
• 1 red chili, sliced *optional
• Picked sliced jalapeños
• Sour cream
• Guacamole or fresh avocado
• 8-inch corn tortillas

Instructions

1. Preheat oven to 425° F. Line a baking sheet with parchment paper.
2. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt and pepper.
3. In a large bowl cut all the bell peppers and chicken to even size. Add garlic. Stir in olive oil. Sprinkle seasoning over top and mix well to coat evenly.
4. Tip all the ingredients in the large bowl in a single layer onto the prepared baking sheet.
5. Place into oven on middle rack and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender.
6. Serve immediately with tortillas and all the fixings.

Notes

Freezer Meal Instructions:  Slice all peppers and raw chicken then place the them in a freezer safe ziplock bags in the freezer for 2-3 months. You can season ahead if you wish. Thaw overnight in the refrigerator, arrange on sheet pan and bake as instructed.

https://www.anthologyofcrumbs.com/recipe-index/sheet-pan-chicken-fajitas

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