Easy Sheet Pan Chicken Fajitas
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- Kosher salt and ground black pepper, to taste
- 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 6 8- inch flour tortillas, heated up
Instructions
- Preheat your oven to 425°F. Lightly grease a baking sheet or coat it with nonstick spray.
- In a small bowl, mix together chili powder, cumin, oregano, paprika, 1 1/4 teaspoons of salt, and 1 1/4 teaspoons of pepper.
- Arrange the chicken, bell peppers, onion, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and sprinkle with the spice mixture, then gently toss to coat evenly.
- Bake for 25 minutes, or until the chicken is fully cooked and the vegetables are tender-crisp. Add cilantro and lime juice, mixing well.
- Serve immediately with tortillas.
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