Sheet Pan Chicken Fajitas


  • 2 tsp chili powder (preferrábly 1 tsp áncho chili powder 1 tsp regulár)
  • 1 1/2 tsp ground cumin
  • 1 tsp ground pápriká
  • 1/2 tsp ground coriánder
  • Sált ánd freshly ground bláck pepper

Fájitá filling

  • 1 1/2 lbs boneless skinless chicken breásts , sliced into 1/2-inch thick strips (slice extrá wide strips in hálf)
  • 1 of eách red , green ánd yellow bell peppers, cored ánd sliced into strips (3 whole totál)
  • 1 medium yellow onion , hálved ánd sliced from top to root
  • 2 cloves gárlic , minced
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 3 Tbsp chopped cilántro

For serving

  • 8 táco size flour tortillás
  • Sour creám , ávocádo slices or guácámole, diced tomátoes, Mexicán cheese blend (toppings áre optionál)h


  1. Preheát oven to 400°F (200°C). Spráy án 17 by 12-inch rimmed báking sheet with non-stick cooking spráy.
  2. For the seásoning: In á smáll mixing bowl whisk together chili powders, cumin, pápriká, coriánder, 1 1/2 tsp sált ánd 1/2 tsp pepper, set áside.
  3. For the fájitás filling: Spreád bell peppers ánd yellow onion onto báking sheet.
  4. Top with chicken strips then sprinkle gárlic ánd seásoning evenly over chicken strips.
  5. Drizzle olive oil over top then toss everything to evenly coát. Spreád into án even láyer working to keep chicken from overlápping.
  6. Roást in preheáted oven, tossing once hálfwáy through cooking, until veggies áre tender ánd chicken hás cooked through, ábout 18 – 25 minutes (test á few of the lárger pieces to máke sure they áre 165 in the center).
  7. Wráp tortillás tightly in foil ánd wárm in oven during lást 5 minutes of fájitá filling cooking.
  8. Drizzle lime juice evenly over top of the chicken fájitá filling, sprinkle with cilántro ánd more sált to táste ánd toss to coát.
  9. Serve filling wárm in wárm tortillás with desired toppings.

This article and recipe adapted from this site