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how-to-make-30-minute-sheet-pan-chicken-fajitas
Rachel Kim

30-Minute Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas with crispy peppers and tender chicken in 30 minutes. One pan, homemade seasoning, no taco-kit packets.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs sliced into quarter-inch strips
  • 2 bell peppers sliced
  • 1 large red onion sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 lime
  • 8 small flour or corn tortillas

Method
 

  1. Heat the oven to 425 degrees with a sheet pan inside.
  2. Slice chicken thighs into quarter-inch strips against the grain. Slice peppers and onion to similar size.
  3. Toss chicken and vegetables with olive oil and spice mix until coated.
  4. Spread on hot sheet pan in single layer. Roast 18 to 20 minutes, tossing once at 10 minutes.
  5. Squeeze lime over pan in last minute. Warm tortillas. Serve with toppings.