Simple Recipes for Every Day
Sheet Pan Chicken Fajitas
- Serves: 6
- Prep Time: 10 min
- Cook Time: 25 min
Ingredients
- ¼ cup Taco Seasoning
- 2 tablespoons fresh lime juice, (from 1 to 2 limes)
- 1 tablespoon extra-virgin olive oil
- 2 pounds boneless, skinless chicken breast, cut against the grain into ½-inch-thick slices
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small red onion, halved and thinly sliced
For Serving (optional)
- 12 (6-inch) corn or flour tortillas, warmed
- Salsa or hot sauce
- Sliced avocado
- Sour cream
- Fresh cilantro leaves
- Lime wedges
Ingredients
- ¼ cup Taco Seasoning
- 2 tablespoons fresh lime juice, (from 1 to 2 limes)
- 1 tablespoon extra-virgin olive oil
- 2 pounds boneless, skinless chicken breast, cut against the grain into ½-inch-thick slices
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small red onion, halved and thinly sliced
For Serving (optional)
- 12 (6-inch) corn or flour tortillas, warmed
- Salsa or hot sauce
- Sliced avocado
- Sour cream
- Fresh cilantro leaves
- Lime wedges
Method
Preheat the oven to 375°F with a rack in the center position.
In a large bowl, stir together the taco seasoning, lime juice, and olive oil. Add the chicken, bell peppers, and onion and toss to coat. Spread the mixture onto a rimmed sheet pan.
Bake for 15 to 20 minutes, or until the chicken is cooked through. If desired, turn the oven to broil and cook for 3 more minutes, or until the chicken is lightly charred.
Transfer the chicken and veggies to a serving dish. Serve with warm tortillas, salsa, avocado, sour cream, fresh cilantro, and lime wedges alongside.