Easy Chicken Tender Dinner Idea: Baked Chicken Fajitas Recipe
A flavorful meal packed full of tender chicken, bell peppers and onions, sheet pan chicken fajitas are simply baked in the oven. The best part, they’re ready in just 30 minutes!
Servings 6 servings
Ingredients
Fajitas
- 1 1/2 lbs boneless skinless chicken breasts or boneless skinless chicken thighs
- 3 bell peppers red, yellow or green, seeds removed
- 1 medium onion
- 1 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 tsp garlic powder or minced garlic
- 2 tsp paprika
- salt and pepper to taste
- 1 tbsp vegetable oil
- 8 flour tortillas 8 inch size
Garnishes - optional
- lime wedges
- fresh cilantro chopped
- sour cream
- avocado
Instructions
- Preheat oven to 400°F. Set aside a large baking sheet.
- Place the onions and bell peppers on a work surface and slice into 1/2-inch wide pieces. Next, cut the chicken into 1/2-inch wide strips. Note: You may find it helpful to freeze the chicken for 30 minutes to firm the meat up for easier slicing.
- Scatter the chicken, peppers, onions and peppers evenly across the baking sheet. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on top and drizzle with oil.
- Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
- Bake for 15 minutes.
- Remove from oven, and use tongs stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.
- Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
- Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado.
Notes
- Fajita Seasoning: Use 1 1/2 tablespoons if you're using storebought or premade seasoning.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days (see how long cooked chicken lasts in the fridge for more details).