Sheet Pan Chicken Fajitas
- Anthology of Crumbs
- Sep 22
- 1 min read
1
Freezer Meal Instructions
Slice all peppers and raw chicken then place the them in a freezer safe ziplock bags in the freezer for 2-3 months. You can season ahead if you wish. Thaw overnight in the refrigerator, arrange on sheet pan and bake as instructed.
Notes
1
Preheat oven to 425° F. Line a baking sheet with parchment paper.
2
In a small bowl, combine chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt and pepper.
3
In a large bowl cut all the bell peppers and chicken to even size. Add garlic. Stir in olive oil. Sprinkle seasoning over top and mix well to coat evenly.
4
Tip all the ingredients in the large bowl in a single layer onto the prepared baking sheet.
5
Place into oven on middle rack and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender.
6
Serve immediately with tortillas and all the fixings.
Instructions
2 tsp chili powder
2 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
2 tsp dried oregano
1 tsp smoked paprika
Himalayan salt & freshly ground black pepper (to taste)
1 pound boneless skinless chicken breasts (cut into thin strips about ⅓ inch similar to peppers)
1 red bell pepper (cut into strips)
1 yellow bell pepper (cut into strips)
1 orange bell pepper (cut into strips)
½ large red onion (cut into strips)
2 cloves garlic (minced)
3 Tbsp extra virgin olive oil
Fajitas
½ cup chopped fresh cilantro leaves
1 lime (cut into quarters to squeeze over fajitas)
1 red chili (sliced optional)
pickled sliced jalapeños
sour cream
guacamole or fresh avocado
8" corn tortillas
To Serve
Sheet Pan Chicken Fajitas
Anthology of Crumbs
Easy sheet pan chicken fajitas with seasoned chicken, vibrant peppers, and onions. A colorful, one-pan weeknight dinner that’s meal-prep-friendly.
Servings :
6
Calories:
Prep Time
15 min
Cooking Time
25 min
Rest Time
0
Total Time
40 min
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