Sheet Pan Chicken Fajitas

Nutrition

ingredients

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon smoked paprika

Kosher salt to taste

Freshly ground black pepper to taste

1½ pounds skinless, boneless chicken breast, cut into thin strips

1 yellow bell pepper, cut into strips

1 orange bell pepper, cut into strips

1 red onion, cut into wedges

3 cloves garlic, minced

3 tablespoons olive oil

¼ cup chopped fresh cilantro leaves

2 tablespoons freshly squeezed lime juice

6 (8-inch) flour tortillas, warmed

preparation

step 1.

Preheat the oven to 425°F (220°C). Place a large baking sheet in the oven while it preheats.

step 2.

In a small bowl, mix together the chili powder, cumin, oregano, smoked paprika, salt, and pepper.

step 3.

In a large bowl, combine the chicken strips, bell peppers, onion, garlic, and olive oil. Add the spice mixture and toss until the chicken and vegetables are evenly coated.

step 4.

Carefully remove the hot baking sheet from the oven. Spread the chicken and vegetable mixture in a single layer on the baking sheet.

step 5.

Return the baking sheet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred around the edges.

step 6.

Remove the baking sheet from the oven and sprinkle the cilantro and lime juice over the chicken and vegetables. Toss to combine.

step 7.

Serve the chicken fajita mixture with warm tortillas and your favorite toppings, such as salsa, sour cream, guacamole, or shredded cheese.

step 8.

Store any leftover chicken fajita mixture in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or the microwave until heated through. Use the leftovers in salads, quesadillas, or scrambled with eggs for a quick breakfast.