Sheet Pan Fajitas

Dinner / Lunch

4 Servings (2 tortillas each)

Prep time: 10 mins | Cook time: 15 mins

Diet Style

1 lb. boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
Kosher salt and pepper to taste
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 large red onion, sliced
1 tablespoon lime juice
8 corn or flour tortillas, warmed
Lime wedges, guacamole, cilantro, sour cream, avocado, and/or Pico de Gallo for serving

Preheat Oven

Preheat oven to 400 degrees.
Line baking sheet

Line a large, rimmed baking sheet with parchment paper.
Cut chicken

Using a sharp knife, butterfly chicken in half horizontally, creating 2 pieces, then slice crosswise into strips.
Combine oil and spices

In a large mixing bowl combine oil, chili powder, cumin, garlic powder, salt, and pepper.
Coat chicken

Add the chicken and stir to coat with the spice mixture.
Add bell peppers and onion

Add bell peppers and onion and stir to combine.
Transfer

Transfer the chicken and vegetables to the prepared baking sheet and spread them in an even layer.
Cook

Cook on the middle rack of your oven for 15 minutes.
Broil

Turn the broiler to high and broil until the chicken is cooked through and the vegetables begin to brown for about five minutes.
Remove

Remove from oven. Squeeze lime juice over top.
Serve

Serve the chicken and vegetables family-style with warmed tortillas accompanied by your favorite toppings.

You can prepare this dish up to 4 hours in advance. Cover and refrigerate. Remove from the fridge while preheating the oven, uncover, and cook.

Per Each Serving

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