
Make dinner simple and flavorful with Sheet-Pan Chicken Fajitas! Juicy chicken, vibrant bell peppers, and onions seasoned with bold spices are roasted to perfection on one pan. They're perfect for tacos, bowls, or salads. They're easy to prep, have minimal cleanup, and are ready in under 30 minutes.
This recipe serves a family of four.
Sheet Pan Chicken Fajitas Ingredients
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
1 pound baby bell peppers, halved, stemmed ,and seeded
1 large yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges, for serving
8 fajita-size flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa, and sour cream for serving
Sheet Pan Chicken Fajitas Instructions
The broiler should be preheated to high. Foil a rimmed baking sheet.
In a small bowl, combine the chili powder, two teaspoons salt, and one teaspoon pepper. On the prepared baking sheet, arrange the peppers and onions, drizzle with one tablespoon of the oil, and sprinkle with half of the chili powder mixture. Cook under the broiler for 10 minutes or until softened and beginning to char.
Slice the chicken into 1/4-inch-thick slices and toss it with the remaining chile powder mixture and one tablespoon of oil in a large bowl.
Once the peppers have softened and started to char, scatter the chicken over the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown (about five more minutes). Drizzle with lime juice.
Serve with warmed tortillas, Monterey Jack cheese, guacamole, your favorite hot sauce or salsa, sour cream, and lime wedges.
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