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These sheet pan chicken fajitas are super easy, packed with flavor, and on the table in 30 minutes. Just toss everything on a pan and let the oven do the work.
Ingredients You’ll Need
- 3 tablespoons olive oil, plus more for greasing
- 1 ½ pounds boneless skinless chicken breasts, cut into thin strips
- 3 bell peppers, any color, cut into strips
- 1 red onion, sliced
- 1 tablespoon white wine vinegar
- 4 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lime juice (about 1 lime)
- ¼ cup chopped cilantro, optional
- warm tortillas
How to Make Sheet Pan Chicken Fajitas
Toss together the chicken, bell peppers, onion, seasonings, olive oil, and a splash of white wine vinegar in a large bowl.
Transfer to a large baking sheet and bake for 20-25 minutes at 425°F.
Add a squeeze of fresh lime juice and chopped cilantro. Serve on warm tortillas with sour cream
