Sheet Pan Chicken Fajitas
A tasty, zesty, quick weeknight dinner your whole family will love
Ingredients
Seasoning
- 2 teaspoons chili powder
- 1.5 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon coriander optional
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Fajita Filling
- 1 pound boneless chicken breast
- 1 large onion sliced thick
- 2 large red pepper or yellow or orange
- 2 large poblano peppers sliced
- 4 cloves garlic diced
- 1 large lime quartered
- 1/2 bunch cilantro optional
Instructions
Seasoning
- Mix all the spices together and give it a stir
Fajita Filling
- Preheat oven to 400 degrees
- Slice the chicken breast into 1" thick slices, drizzle with olive oil and add half of the seasoning mix
- Combine the sliced vegetables, drizzle with olive oil and add the other half of the seasoning mix
- Spread the vegetables on a sheet pan along with the chicken slices and sprinkle the chopped garlic on top
- Bake for 20-25 minutes until the veggies are roasted and the chicken is fully cooked (165 degrees in the center) and squeeze the lime on top
- Serve with tortillas, sour cream, cilantro and your favorite side dish
