This recipe brings sizzling hot sheet pan chicken fajitas to your table in less than 30 minutes, the best part being that you just throw everything into one sheet pan! No skillets or stirring is required.
- Preheat oven to 400°. In a small bowl, combine cumin, chili powder, paprika, garlic powder, onion powder, salt, and black pepper, then stir to combine. Set aside.
- Place chicken on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle fajita seasoning on both sides of chicken, reserving about 1 tablespoon.
- Cut the bell peppers and the onion into ½-inch thick slices. Evenly distribute on the baking sheet, then drizzle with 2 tablespoons olive oil and the reserved seasoning.
- Cook in preheated oven until the chicken reaches an internal temperature of 165° and the vegetables are slightly charred for about 15-17 minutes.
- Serve with lime wedges and fresh cilantro. Serve as is or in tortillas with cheese, salsa, sour cream, and guacamole.
Serves 4 | Prep Time 35 mins
Fajita seasoning:
1 tsp Cumin
1 tsp Chili powder
1 tsp Paprika
¼ tsp Garlic powder
¼ tsp Onion powder
1 tsp Salt
¼ tsp Black pepper, ground
Chicken:
1 lb Chicken cutlets (about 3-4)
4 tbs Olive oil, divided
1 Red bell pepper
1 Orange bell pepper
1 Yellow bell pepper
1 Red onion
2 Limes, cut into wedges
¼ cup Cilantro, fresh
