← Back to the recipe

Print: Sheet-Pan Chicken Fajitas

Press Ctrl+P (⌘P on a Mac) to print.

2 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Sheet-Pan Chicken Fajitas

Ingredients · Serves 4 · Prep 15 min · Total 37 min

  • Fajita seasoning
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • Fajitas
  • 1 ½ lb boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 3 bell peppers, mixed colors, sliced into strips
  • 1 large onion, sliced
  • 3 tbsp olive oil
  • 1 lime, half juiced, half in wedges
  • To serve
  • 8–10 small flour tortillas
  • sour cream, guacamole, salsa, cheese, cilantro (optional)
simmerbee.com/r/sheet-pan-chicken-fajitas-classicSimmerbeeCard 1 · front

Sheet-Pan Chicken Fajitas

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the middle. Line a large sheet pan with parchment.
  2. Mix the seasoning ingredients in a small bowl.
  3. Put the chicken, peppers and onion on the pan. Drizzle with the oil, sprinkle with the seasoning and toss with tongs until everything is coated. Spread into an even layer with a little space between pieces.
  4. Wash your hands and anything that touched the raw chicken.
  5. Roast, stirring once halfway, until the vegetables are tender and browned at the edges and the chicken reaches 165°F (74°C).
  6. Squeeze the lime juice over everything and toss. Warm the tortillas and fill them at the table with your favorite toppings.
  7. Cook to 165°F inside (check with a thermometer).