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Chicken fajita

10) Sheet-Pan Chicken Fajitas with Peppers

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ lb boneless skinless chicken breasts sliced into thin strips
  • 3 bell peppers mixed colors, sliced into strips
  • 1 large onion thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt more to taste
  • 8 small whole-wheat tortillas
  • Optional: lime wedges chopped cilantro, Greek yogurt or salsa for topping

Method
 

  1. Preheat oven to 425°F (220°C). Line a sheet pan with foil for easy cleanup.
  2. Toss chicken, peppers, and onion with olive oil and spices until evenly coated.
  3. Spread in a single layer without crowding, so it roasts rather than steams.
  4. Roast 18–22 minutes, stirring once, until chicken is cooked through and vegetables are tender-crisp.
  5. Warm tortillas in foil or microwave, then let everyone assemble their own with toppings.