Ingredients
Chicken and Vegetables
- 1 1/2 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips
- 3 bell peppers (green, yellow, and red), cored and sliced into strips
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 3 Tablespoons olive oil
- 1 lime
- 1/4 cup fresh cilantro, chopped
- 8-10 small flour tortillas
Fajita Seasoning
- 1 Tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
Optional Toppings
- Sour cream
- Sliced avocado or guacamole
- Pico de gallo
- Shredded cheese
Instructions
- Prepare the Sheet Pan: Lightly grease a large sheet pan with non-stick cooking spray to prevent sticking. Cut the chicken breasts and vegetables into uniform strips for even cooking. Arrange the sliced bell peppers and yellow onion evenly across the pan to create a vegetable base. Place the chicken strips on top of the vegetables.
- Preheat the Oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to ensure it’s sufficiently hot, which will help the chicken cook quickly and keep it tender.
- Mix and Apply Seasoning: In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne pepper (if using), salt, and freshly ground black pepper. Stir well for an even spice blend. Sprinkle most of this seasoning mix over the chicken strips, and distribute some onto the vegetables to enhance flavor. Then sprinkle the minced garlic over the chicken and drizzle olive oil evenly over the entire sheet pan. Toss everything thoroughly to coat all ingredients, and arrange the mixture into a single even layer for uniform cooking.
- Bake the Fajitas: Place the sheet pan in the preheated oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to ensure it is fully cooked and safe to eat. In the last 5 minutes of cooking, wrap the flour tortillas in foil and place them in the oven to warm alongside the fajitas.
- Finish and Serve: Remove the sheet pan and tortillas from the oven. Squeeze fresh lime juice evenly over the cooked chicken and vegetables, and sprinkle chopped cilantro on top to add brightness and freshness. Serve the sizzling chicken and veggies in warm tortillas, offering additional toppings such as sour cream, sliced avocado or guacamole, pico de gallo, and shredded cheese as desired for a customizable meal.
Notes
- Cutting chicken and vegetables into uniform strips ensures even cooking and presentation.
- If you like it spicier, increase the cayenne pepper or add sliced jalapeños to the pan.
- Use a meat thermometer to check for doneness; chicken should reach 165°F internally.
- To make this recipe gluten-free, substitute the flour tortillas with corn tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Warming tortillas in the oven with the sheet pan ensures they are soft and pliable for wrapping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Baking
- Cuisine: Mexican
