Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Makes: 3-5 servings
This sheet pan chicken fajita recipe is so easy! The homemade seasoning takes this recipe to the next level.
Ingredients
1 1/2 pounds Smart Chicken Boneless Skinless Chicken Breasts, cut into thin strips
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 red onion, cut into wedges
1 Tablespoon garlic powder
2 tablespoons freshly squeezed lime juice
Flour or corn tortillas, warmed or fried up
Directions
Preheat oven to 425°F. Lightly oil a baking sheet or coat with nonstick spray. Cut the chicken into strips and set aside. Then cut the peppers in strips and onion into wedges. Set aside. In a small bowl, mix together the chili powder, cumin, oregano, paprika, salt and pepper. Set aside.
Place chicken, bell peppers and onion in a single layer onto the oiled baking sheet. Generously sprinkle the spice mixture over the chicken and peppers. Use your hands and mix all together until all is covered.
Place into oven and bake for 25 minutes. While chicken and peppers are cooking, prepare tortillas. Two ways I recommend are heating or frying. Warming: If you have a tortilla warmer, you already know what to do. If you don’t, grab a bunch of paper towels and lightly wet them. Wrap around tortillas and then heat in microwave for 1 minute on 50% power. Repeat if necessary.
Frying: In a saucepan, drizzle olive oil or vegetable oil in the pan and heat on medium-high heat. Once hot, place tortillas in the pan and heat for 1-3 minutes then flip and cook for another 1-3 minutes. Watch carefully so not to burn.
Once chicken and peppers are done, remove from oven and set aside. Prepare fajitas by adding your favorite toppings (salsa, guacamole, sour cream, cheese, whatever you like)