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Sheet Pan Fajita Chicken with Peppers, Onions, and Whole Wheat Tortillas
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl
  • Oven

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts, sliced into strips
  • 3 bell peppers (mixed colors), sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 8 whole wheat tortillas
  • Fresh cilantro, chopped (optional)

Instructions
 

  • Preheat the oven to 425 degrees and line a large baking sheet with parchment paper or foil.
  • Place the sliced chicken, bell peppers, and red onion in a large mixing bowl.
  • Drizzle the olive oil over the chicken and vegetables, then sprinkle in the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
  • Toss everything until the chicken and vegetables are evenly coated with the oil and spices.
  • Spread the mixture in a single layer on the prepared baking sheet.
  • Bake for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender.
  • Remove the pan from the oven and drizzle the lime juice over the hot chicken and vegetables.
  • Warm the whole wheat tortillas and serve them alongside the sheet pan mixture, adding chopped cilantro if desired.

Notes

Stir the mixture only once during baking so the vegetables keep some texture instead of turning too soft. If you want extra char on the edges, switch the oven to broil for the final two minutes. Leftovers reheat well in a skillet over medium heat, which helps the tortillas stay soft when wrapped again the next day.
Course: Main Course
Cuisine: Mexican
Equipment: Baking sheet, Mixing bowl, Oven