Sheet Pan Chicken Fajitas

Ingredients

• 2 teaspoons Ground Cumin (freshly ground if possible)
• 2 teaspoons Chili Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt (kosher or sea salt)
• 1 teaspoon Red Pepper Flakes (adjust for heat preference)
• 4 pieces Boneless Skinless Chicken Breasts (about 1.5 lb total, sliced into ¼‑inch thick strips)
• 1 piece Red Onion (medium, sliced into thin wedges)
• 3 pieces Bell Peppers (mix of red and yellow, sliced into ¼‑inch strips)
• 2 teaspoons Garlic (freshly minced (about 2 cloves))
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 piece Lime (juiced, added after cooking)
• 8 pieces Flour Tortillas (optional, for serving; warm before serving)
• ½ cup Sour Cream (optional topping)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 400°F

2. Prepare Sheet Pan

   Lightly coat the 13x18 sheet pan with non‑stick cooking spray and set aside.

   Time: PT1M

3. Make Fajita Seasoning

   Combine ground cumin, chili powder, onion powder, salt, and red pepper flakes in a small bowl; stir until evenly mixed.

   Time: PT1M

4. Slice Chicken

   Trim any fat from the chicken breasts, then slice each breast into strips about ¼ inch thick and 2 inches long. Place all strips into a large mixing bowl.

   Time: PT5M

5. Slice Vegetables

   Thinly slice the red onion and the three bell peppers into ¼‑inch strips. Add them to the bowl with the chicken.

   Time: PT5M

6. Add Garlic, Oil, and Seasoning

   Add the minced garlic, 2 Tbsp olive oil, and the prepared fajita seasoning to the bowl. Toss with tongs until everything is evenly coated.

   Time: PT2M

7. Arrange on Sheet Pan

   Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. If the pan looks crowded, use a second pan.

   Time: PT2M

8. First Roast

   Place the pan in the preheated oven and roast for 15 minutes.

   Time: PT15M

   Temperature: 400°F

9. Stir and Finish Cooking

   Remove the pan, give the mixture a good stir to flip the strips, then return to the oven for another 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

   Time: PT5M

   Temperature: 400°F

10. Finish with Lime

    Squeeze the juice of one lime over the hot fajitas and toss gently.

    Time: PT1M

11. Warm Tortillas & Serve

    While the fajitas rest for a minute, warm the tortillas in a dry skillet or microwave. Serve the chicken and veggies with tortillas, sour cream, and any additional toppings.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g