Name: Sheet Pan Chicken Fajitas with Bell Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 3 large Assorted bell peppers (red, yellow, orange); 1 medium Red onion; 2 tbsp Olive oil; 1 tbsp Chili powder; 1 tsp Ground cumin; 1 tsp Garlic powder; 1 tsp Smoked paprika; 1 tsp Kosher salt; 1 tbsp Lime juice; 8 pieces Small flour tortillas

"Savor the vibrant flavors of tender, spiced chicken breast roasted alongside a rainbow of crisp bell peppers and onions. This effortless sheet pan meal delivers the sizzle of a restaurant favorite with minimal cleanup and maximum flavor."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Boneless skinless chicken breasts
3 large 450 g	Assorted bell peppers (red, yellow, orange)
1 medium 150 g	Red onion
2 tbsp 30 ml	Olive oil
1 tbsp 8 g	Chili powder
1 tsp 2 g	Ground cumin
1 tsp 3 g	Garlic powder
1 tsp 2 g	Smoked paprika
1 tsp 6 g	Kosher salt
1 tbsp 15 ml	Lime juice
8 pieces 200 g	Small flour tortillas

2 Instructions

Preheat your oven to 425°F (220°C) and lightly grease a large rimmed baking sheet with non-stick spray.

Slice the chicken breasts into thin strips and place them in a large mixing bowl.

Core the bell peppers and slice them into thin strips, then peel and slice the red onion into wedges; add both to the bowl with the chicken.

Drizzle the olive oil and lime juice over the chicken and vegetables, then sprinkle with chili powder, cumin, garlic powder, smoked paprika, and salt.

Toss everything thoroughly until well-coated, then spread in a single, even layer onto the prepared baking sheet.

Roast for 20 to 25 minutes, or until the chicken is cooked through (reaching 165°F) and the vegetables are tender.

During the last 5 minutes of roasting, wrap the tortillas in foil and place them in the oven to warm.

Serve the hot chicken and peppers immediately with the warm tortillas and your choice of toppings like sour cream or avocado.

·
Use two sheet pans if your pan is too crowded; this ensures the vegetables roast and caramelize rather than steam.
·
For extra char, turn on the broiler for the last 2 minutes of cooking, watching closely to prevent burning.
·
To make it keto-friendly, swap the flour tortillas for large lettuce wraps or serve over cauliflower rice.

? Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and are more succulent, though they may require an extra 5 minutes of cooking time.

How do I prevent the veggies from getting soggy?

Make sure your oven is fully preheated and avoid overcrowding the pan. Space allows the steam to escape so the veggies can brown.

Can I prep this in advance?

Yes! You can slice the chicken and veggies and toss them in the marinade up to 24 hours in advance. Store in the fridge until ready to bake.

What are the best toppings for these fajitas?

We recommend fresh cilantro, sliced avocado, a dollop of Greek yogurt or sour cream, and extra lime wedges for squeezing.

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