Sheet Pan Chicken Fajitas
By Jaclyn · cookingclassy.com
40 min4 servings
Seasoned chicken and peppers roasted on one sheet pan, served in warm tortillas with fresh lime and cilantro.
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| prepPreheat oven to 400°F / 200°C | ||||||
| prepSpray an 18 × 13-inch rimmed baking sheet with non-stick cooking spray | ||||||
| 2 tsp chili powder (preferably 1 tsp ancho chili powder + 1 tsp regular) | Whisk spice blend | Serve filling in tortillas with toppings | ||||
| 1 1/2 tsp ground cumin | ||||||
| 1 tsp ground paprika | ||||||
| 1/2 tsp ground coriander | ||||||
| 1 1/2 tsp salt, plus more to taste | ||||||
| 1/2 tsp freshly ground black pepper | ||||||
| 680 g boneless skinless chicken breasts, sliced into 1/2-inch thick strips | Spread peppers & onion on sheet | Top with chicken, garlic & spices | Drizzle oil, toss to coat evenly | Roast 400°F / 200°C, 18–25 min, toss halfway | Drizzle lime juice, cilantro & salt | |
| 1 red bell pepper, cored and sliced into strips | ||||||
| 1 green bell pepper, cored and sliced into strips | ||||||
| 1 yellow bell pepper, cored and sliced into strips | ||||||
| 1 medium yellow onion, halved and sliced from top to root | ||||||
| 2 cloves garlic, minced | ||||||
| 45 ml olive oil | ||||||
| 30 ml fresh lime juice | ||||||
| 3 Tbsp chopped fresh cilantro | ||||||
| 8 taco-size flour tortillas | Warm tortillas in foil, last 5 min | |||||
| Sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese blend (optional toppings) | ||||||
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