Sheet Pan Chicken Fajitas (Printable Version)
# What You'll Need:
→ Chicken and Vegetables
01 -
700–900 g boneless, skinless chicken breast, sliced into strips
02 -
1 red bell pepper, cut into strips
03 -
1 green bell pepper, cut into strips
04 -
1 yellow bell pepper, cut into strips
05 -
1 yellow or white onion, thinly sliced
→ Seasoning Blend
06 -
60 ml olive oil
07 -
2 teaspoons chili powder
08 -
1 teaspoon ground cumin
09 -
0.5 teaspoon garlic powder
10 -
1 teaspoon fine sea salt
11 -
1 teaspoon dried oregano
12 -
0.25 teaspoon crushed red pepper flakes
13 -
0.25 teaspoon ground black pepper
→ To Serve
14 -
10 small flour tortillas
15 -
Sour cream, to taste
16 -
Guacamole or sliced avocado, to taste
17 -
Salsa, to taste
# Step-by-Step Directions:
01 -
Combine sliced chicken breasts, bell peppers, and onion in a large sealable plastic bag.
02 -
In a small bowl, whisk olive oil with chili powder, cumin, garlic powder, salt, oregano, red pepper flakes, and black pepper. Pour mixture over chicken and vegetables. Seal bag and shake until evenly coated. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
03 -
Preheat oven to 200°C. Line a large baking sheet with aluminium foil and lightly coat with non-stick spray.
04 -
Distribute marinated chicken and vegetables evenly on the prepared sheet pan. Bake for 18 to 22 minutes until chicken is cooked through and vegetables are tender.
05 -
Fill warm flour tortillas with baked chicken and vegetables. Add sour cream, guacamole or avocado, and salsa as desired.
# Helpful Notes:
01 -
Allowing the chicken and vegetables to marinate for several hours enhances the depth of flavor.
02 -
Serve immediately to maintain the optimal texture of the vegetables.