These Sheet Pan Chicken Fajitas are one of the easiest dinners you will ever make! Juicy chicken, sweet peppers and red onions, roasted in one pan and served with warm tortillas and your favorite Tex-Mex toppings.
INGREDIENTS
2 pounds boneless, skinless chicken breasts or thighs, cut against the grain into chunky strips
1 pound mini sweet peppers, halved, cored and deseeded
2 large red onions, peeled and cut into petals
12 (6 or 7-inch) flour tortillas, warmed (see notes)
Optional toppings: sour cream, guacamole, cheese, salsa, hot sauce, jalapeños, lime wedges, fresh cilantro, etc
FOR THE MARINADE:
⅓ cup olive oil
Juice of one lime
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon cumin
1 teaspoon Kosher salt
½ teaspoon black pepper
EQUIPMENT
Large Baking Sheet
Mixing Bowl
INSTRUCTIONS
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