Sheet Pan Chicken Fajitas
Baking chicken fajitas in the oven is effortless. Just toss all the ingredients in the baking dish and bake. The oven does the work and roasting the meat and vegetables gives them a slightly charred edge and a sweetness that is just so good.
Servings: 12 tortilla shells filled
Equipment
- knife
Ingredients
- 2½ pounds boneless skinless chicken breasts, diced
- 3 bell peppers (red, yellow, and orange), sliced
- 1 medium red onion, sliced
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ - 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- salt and pepper, to taste
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 12 flour tortillas
- garnishes: sour cream, sliced avocadoes, shredded mozzarella cheese, lime juice, and cilantro
Instructions
- Set your oven to 375°F. Spray a large rimmed baking sheet with parchment paper or coat with nonstick spray and set aside.
- In a large bowl, combine the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, oregano, cumin, salt, and pepper. Stir well to coat the chicken. Add the minced garlic, bell peppers, and onion, then mix everything until evenly coated with the spices and oil.NOTE: If you are using this homemade fajita seasoning, omit the seasonings above and use 4 - 5 tablespoons of this mix.
- Spread the chicken and veggies in a single layer to help them cook evenly.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and browned. Check the chicken for doneness, as cooking times may vary.
- Once the chicken fajitas are ready, warm your tortillas according to the package instructions or your preference.
- Spoon the chicken and veggie mixture onto each tortilla. Add your favorite toppings and enjoy.
Notes
See blog post for timesaving tips and variations