Sheet-Pan Chicken Fajitas

These Sheet-Pan Chicken Fajitas are an incredibly flavorful and easy way to enjoy your favorite Mexican dish at home. With a perfect blend of spices and a simple preparation, your family will love this healthy and delicious dinner option. Plus, it all cooks on one pan, making cleanup a breeze!

Ingredients

2 lbs boneless, skinless chicken tenderloins diced into 1 1/2 pieces

1 large red bell pepper sliced thinly (about 1/4 inch thick)

1 small yellow onion peeled and sliced thinly, about 1/4 inch thick

4 1/2 tsp ground chili powder

1 1/2 tsp ground cumin

1 1/2 tsp smoked paprika

1 tsp dried oregano

3/4 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne powder

1 tbsp kosher salt

2 tbsp extra virgin olive oil

2 tbsp fresh lime juice

3 tbsp scallions finely chopped

flour or corn tortillas for serving

sour cream for serving

guacamole for serving

salsa for serving

cilantro-lime rice for serving

Instructions

Preheat the oven to 375 F.

In a large bowl, add chicken, bell pepper and onion

In a small bowl, add all of the spices and salt and whisk to combine.

Pour extra virgin olive oil and 4 tablespoons fajita mixture onto chicken and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.

Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer. Bake until chicken is cooked through and juices run clear, about 10 to 12 minutes, or until a thermometer inserted into the thickest part of the chicken registers 160 F. Stir once halfway through cooking.

Just before serving, toss chicken and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.

Notes

Use chicken tenderloins for this recipe; they’re quick-cooking, but still remain juicy after cooking with high heat (unlike the rest of the chicken breast).

The longer you let the spice mixture sit on the meat, the more flavorful it will be.