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Sheet Pan Chicken Fajitas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings
2 teaspoon of chili powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1-1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 small red onion, sliced into wedges
1-1/2 tablespoons of extra virgin olive oil
Kosher salt and freshly ground pepper, to taste
juice from 1 lime
fresh chopped cilantro, for garnish
4-6 8-inch flour tortillas warmed
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, chili powder, ground cumin, smoked paprika, garlic powder, and onion powder.
Place chicken, bell peppers, and onion in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture, season with salt and pepper, and gently toss to combine.
Cook for about 20-25 minutes, or until chicken is cooked through.
Wrap the tortillas in foil. In the last five minutes of cooking, let tortillas wrapped in foil warm in the oven. Remove the tortillas from the oven and set aside.
Then turn the oven to broil and cook the chicken and vegetables for an additional 1-2 minutes. Watch carefully to make sure they don't start to burn.
Squeeze juice from fresh limes over fajita mixture while hot and top with fresh cilantro. Serve in warm tortillas. Enjoy!
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