Main dish, poultry
Sheet-Pan Chicken Fajitas
One sheet pan is all you'll need to whip up these zesty chicken fajitas. They're quick and easy to make and cleanup is even faster!
Prep time 20
Cook Time 20
Total Time 40
Makes: 4 Servings
Added sugars 0g
Saturated Fat 2g
Monounsaturated Fat 7g
Dietary Fiber 6g
Total sugars 5g
STEP 1 Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
STEP 2 Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
STEP 3 Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.
STEP 4 Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.
© Meredith Corporation. All rights reserved. Used with permission.
1 lb. boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon salt
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 cups red or yellow sliced onion
1 tablespoon lime juice
8 corn tortillas, warmed
12 Lime wedges, cilantro, sour cream, avocado and/or pico de gallo for serving