Sheet Pan Chicken Fajitas Recipe

Ingredients

• 4 large bell peppers, thinly sliced
• 1 large yellow onion, thinly sliced
• 2 lbs chicken breast, sliced widthwise and halved if large
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp oregano
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp olive oil
• 1-2 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• Garlic powder, to taste
• Paprika, to taste
• Cheese, as desired
• Sour cream, as desired
• Lime juice, to taste
• Cilantro or lettuce, for garnish
• Tortillas
• Avocado or guacamole

Instructions

1. 1

   Preheat and Prepare Spices: Preheat your oven to 375℉. In a small bowl, combine chili powder, cumin, paprika, oregano, salt, and pepper to create the chicken seasoning mix. Line two large baking sheets with parchment paper to assist with easy cleanup—one dedicated for veggies and the other for the chicken.

2. 2

   Season and Roast Vegetables: Spread the thinly sliced bell peppers and onion evenly on one sheet pan. Toss them with 1-2 tablespoons olive oil and season liberally with salt, pepper, garlic powder, and paprika. Place this pan in the oven and roast the vegetables for 12 minutes to soften and begin browning.

3. 3

   Prepare the Chicken: Slice the chicken breasts thinner widthwise, halving long pieces if needed to ensure even cooking. Drizzle 1 tablespoon olive oil over the chicken, then massage the spice mix thoroughly into each piece with clean hands, creating an even coating.

4. 4

   Roast Chicken and Continue Vegetables: Arrange the seasoned chicken pieces on the second sheet pan. When the vegetables have roasted 12 minutes, place the chicken pan in the oven alongside them. Continue cooking both for an additional 8 to 15 minutes until the vegetables are fork-tender and golden, and chicken reaches an internal temperature of 165℉. Use an instant-read thermometer to confirm doneness. Once cooked, remove the chicken and let it rest for 10 minutes before slicing thinly to retain moisture.

5. 5

   Serve and Garnish: Plate the sliced chicken and roasted vegetables together. Add your choice of toppings such as cheese, sour cream, a squeeze of lime juice, fresh cilantro or lettuce, tortillas, and avocado or guacamole. Store leftovers in an airtight container in the refrigerator for up to 4 days for easy reheating.