Description
Sheet Pan Chicken Fajitas with Peppers is a quick and easy dinner recipe that cooks chicken and peppers together on one sheet pan, minimizing cleanup. This recipe is inspired by the joy of cooking and sharing meals.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional toppings: tortillas, shredded cheese, sour cream, salsa, guacamole, chopped cilantro
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sliced chicken, bell peppers, and red onion with olive oil.
- Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated.
- Spread the mixture in a single layer on a large baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
- Serve hot with your favorite fajita toppings and tortillas.
Notes
- For extra flavor, you can add a pinch of cayenne pepper or a squeeze of lime juice before baking.
- If you don’t have all the bell peppers, feel free to use what you have on hand.
- This recipe is easily doubled if you’re cooking for a crowd.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (without toppings)
- Calories: Approx. 300-350
- Sugar: Approx. 8g
- Sodium: Approx. 300mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 4g
- Protein: Approx. 30g
- Cholesterol: Approx. 80mg