Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas made with baby bell peppers, onion and chili powder cooked perfectly on a sheet pan, making an easy and quick Tex - Mex meal.
Servings: 16 fajitas
Ingredients
- 1 pound baby bell peppers
- 1 onion
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons canola oil divided
- 1 1/2 pounds boneless skinless chicken breasts
- 1 lime
- 16 flour tortillas soft taco sized
- shredded cheese, sour cream, salsa, guacamole for serving
Instructions
- Preheat broiler.
- Trim the top off of peppers, cut in half and remove seeds. Cut onion into thin slices. Cut the chicken into strips, about 1/4-inch thick.
- Combine chili powder, salt and black pepper in a small bowl. In a medium bowl combine chicken and half chili powder mixture and 1 tablespoon canola oil; toss to coat.
- Put the peppers and onions on a rimmed sheet pan, sprinkle with remaining chili powder mixture and drizzle with remaining 1 tablespoon canola oil; toss to coat veggies. Broil for 10 minutes or until veggies soften and begin to char.
- Scatter chicken on top of veggies and return to the broiler for 5 minutes or until chicken is cooked through. Drizzle with lime juice.
Notes
How to warm tortillas: wrap in aluminum foil and place in the oven with the vegetables, leave in to cook while the fajitas cook. Carefully remove from the oven.