Make restaurant-quality chicken fajitas at home on a sheet pan! Juicy chicken, roasted veggies, and a custom spice blend for unbeatable flavor.
INGREDIENTS
Fajita Seasoning Mix
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
Chicken Fajitas
- 2 pounds boneless skinless chicken breast
- 3 large multi-color bell peppers sliced
- 1 medium red onion sliced
- 2 teaspoons minced garlic about 2 cloves
- 2 tablespoons olive oil
- 1/4 cup lime juice about 2 limes
- 12 (6-inch) flour tortillas for serving
DIRECTIONS
- Preheat the oven to 400°F (200°C). Line a 13x18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray.
- In a small bowl, stir together 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon crushed red pepper flakes.
- Thinly slice 2 pounds boneless skinless chicken breast into pieces that are about 2 inches long and no thicker than 1/4 of an inch. Place in a large mixing bowl.
- Core and slice 3 large multi-color bell peppers and slice the 1 medium red onion. Add to the bowl with the chicken along with 2 teaspoons minced garlic.
- Drizzle 2 tablespoons olive oil over the sliced chicken and vegetables. Sprinkle the fajita seasoning over the mixture. Toss everything together until the chicken and vegetables are evenly coated with the seasoning.
- Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Drizzle any remaining oil from the bowl over the top.
- Bake in the preheated oven for 15 minutes, then carefully stir the chicken and vegetables. Continue cooking for an additional 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are softened and slightly browned.
- Remove the pan from the oven. Drizzle 1/4 cup lime juice over the chicken and vegetables, and toss to combine.
- Warm 12 (6-inch) flour tortillas and serve the chicken and vegetables in them. Optionally, top with sour cream, fresh cilantro, guacamole, or salsa.
NOTES
- To warm tortillas on the stovetop: Use a small skillet over medium-high heat, warming each tortilla for around 30 seconds per side until they’re soft.
- To warm tortillas in the microwave: Stack the tortillas between damp paper towels and microwave in 20-second intervals until fully warmed.
- To warm tortillas in the oven: Wrap a stack of tortillas in aluminum foil and heat at 350°F for 10-15 minutes.
