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Fresh chicken fajitas in soft tortillas with colorful peppers, served with cilantro.

Sheet-Pan Chicken Fajitas

Smiling young man outdoors in casual clothing on city street.Evan Smith
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course dinner
Cuisine tex-mex
Servings 8 servings
Calories 198 kcal

Ingredients
  

  • 1/3 cup vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch ground cayenne pepper optional
  • 1 1/2 pounds chicken tenders cut into bite-sized pieces
  • 3 bell peppers any color, sliced
  • 1 large onion sliced
  • 1/4 cup fresh cilantro chopped
  • Juice of 1/2 lime

Instructions
 

  • Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
  • In a small bowl, whisk together the vegetable oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper to create the fajita seasoning.
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  • Place the chicken pieces, sliced bell peppers, and onion in a large bowl. Pour the seasoning mix over the chicken and vegetables, and toss until everything is well coated.
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  • Spread the chicken and vegetables in an even layer on the prepared sheet pan.
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  • Bake in the preheated oven for 15 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
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  • Remove from the oven, sprinkle with chopped cilantro, and drizzle with lime juice. Toss to combine.
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  • Serve your sheet pan chicken fajitas with warm tortillas, sour cream, and your favorite toppings.
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Nutrition

Calories: 198kcalCarbohydrates: 5gProtein: 19gFat: 12gSaturated Fat: 2gSodium: 255mgFiber: 2g
Keyword bell peppers, chicken, sheet pan chicken fajitas, Tex Mex
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