Perhaps the Easiest Sheet Pan Fajitas

Ingredients

• 2 large Onion (sliced into thin strips)
• 2 medium Bell Pepper (any colors, sliced into strips)
• 3 cloves Garlic (minced)
• 1.5 lb Chicken Breast (boneless, skinless, cut into even strips)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 1 tsp Salt
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Chili Powder
• 1/2 tsp Dried Oregano
• 1 Tbsp Taco Seasoning (optional, can replace individual spices)
• 1/4 cup Fresh Cilantro (chopped)
• 1 whole Lime (cut into wedges for serving)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the ingredients.

   Time: PT0M

   Temperature: 425°F

2. Slice Vegetables

   Slice the onions and bell peppers into thin strips and mince the garlic cloves.

   Time: PT5M

3. Cut Chicken

   Trim any excess fat from the chicken breast and cut into bite‑size strips of similar size to the vegetables.

   Time: PT5M

4. Mix Seasonings

   In a mixing bowl combine olive oil, salt, cumin, paprika, chili powder, oregano, and optional taco seasoning. Stir until a smooth coating forms.

   Time: PT2M

5. Toss Chicken and Veggies

   Add the sliced onions, peppers, garlic, and chicken strips to the bowl. Toss with the seasoned oil until everything is evenly coated.

   Time: PT3M

6. Arrange on Sheet Pan

   Spread the seasoned chicken and vegetables in a single layer on the sheet pan, making sure pieces aren’t stacked.

   Time: PT2M

7. Roast

   Place the pan in the preheated oven and roast for about 20 minutes, stirring halfway through, until the chicken is cooked through and the veggies are caramelized.

   Time: PT20M

   Temperature: 425°F

8. Finish and Serve

   Remove from oven, sprinkle chopped cilantro over the top, and squeeze fresh lime juice just before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

15g

Fat

15g

Fiber

3g