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Baked Chicken Fajitas

Sheet Pan Baked Chicken Fajitas Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts, sliced into ½ inch strips
  • 3 bell peppers, sliced into ¼ inch strips
  • 1 medium yellow onion, halved and thinly sliced
  • 3 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp salt
  • Juice of 1 lime
  • 8 small flour tortillas, warmed
  • Toppings: sour cream, avocado, cilantro, salsa, lime wedges

Method
 

  1. Preheat oven to 425°F. In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, and salt. Add chicken strips, peppers, and onion; toss until evenly coated.
  2. Spread in a single layer on a large sheet pan. Roast 20 minutes, stir halfway, then continue roasting 5 to 8 minutes until chicken is cooked through and peppers have charred edges.
  3. Transfer chicken to a cutting board and rest 3 minutes. Slice into bite size pieces, return to the pan, squeeze lime juice over everything, and toss.
  4. Warm tortillas in a dry skillet. Fill each with the chicken and pepper mixture, add toppings, and serve immediately.

Notes

Use the largest sheet pan you have to avoid crowding, which causes steaming instead of roasting. If you like smokier flavor, finish under the broiler for 1 to 2 minutes before adding the lime juice. The filling holds well for meal prep and tastes great cold the next day.