Dinner · Chicken

Sheet-Pan Chicken Fajitas

Sliced chicken, peppers and onions roasted with a smoky spice mix and wrapped in warm tortillas.

⏱ 35 min (15 min prep, 20 min cooking) 🍽 Serves 4 · 2 to 3 fajitas kid friendlyleftovers dairy free
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ContainsWheat. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Fajitas

  • 1½ lb Chicken breasts, boneless skinless, sliced in thin strips
  • 3 Red bell pepper, or mixed colors, sliced
  • 1 Yellow onion, sliced
  • 3 tbsp Vegetable oil (soybean)
  • 2 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • ½ tsp Garlic powder
  • 1 tsp Table salt
  • 1 tbsp Lime juice (bottled)

  • To serve

  • 8 Flour tortillas, 8-inch
  • ½ cup Sour cream (optional)
  • ½ cup Salsa (jar) (optional)
  • 1 Avocado, sliced (optional)
  • 1 cup Mexican-style shredded cheese blend (optional)

Make it yourself

Make the flour tortillas yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large rimmed baking sheet, large bowl.

  1. Heat the oven to 425°F. Mix the chili powder, cumin, paprika, garlic powder and salt.
  2. In a large bowl toss the chicken, peppers and onion with the oil and spices. Spread in one layer on the baking sheet (use two pans if crowded). Wash your hands and the bowl.
  3. Roast 18 to 22 minutes, stirring once, until the vegetables are tender and the chicken is no longer pink inside and reaches 165°F.
  4. Sprinkle with lime juice. Serve in warm tortillas with toppings.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadSlice the vegetables and store them separately from the raw chicken up to 2 days ahead.
↺ LeftoversRoll leftovers into a wrap or toss onto rice for lunch; reheat to 165°F.
🧒 With kidsLet kids choose their own fillings; mild seasoning works for most.
Dairy-free swapSkip the sour cream and cheese.
Gluten-free swapUse corn tortillas.
Meatless swapUse 2 cans drained black beans and 8 ounces sliced mushrooms instead of chicken.

Goes well with

🍚 Fluffy White Rice🍇 Rainbow Fruit Salad

Good to know

Chicken breasts vs. thighs Cooking Fats Compared Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub