Description
Juicy chicken, sweet peppers, and onions roasted on one sheet pan with bold fajita spices, finished under the broiler for charred edges and wrapped in warm tortillas with your favorite toppings.
Ingredients
1 1/2 lbs chicken breast tenders, cut into bite-size pieces
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
Flour tortillas, warmed, for serving
Optional toppings: lime wedges, cilantro, sour cream, salsa or pico de gallo, avocado slices, jalapeño
Instructions
- Preheat oven to 400°F (205°C) and line a sheet pan with parchment paper.
- Place chicken, onion, and peppers on the sheet pan. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt, and pepper. Toss to coat evenly and spread in a single layer.
- Bake for 10 minutes, stir, then bake another 5 minutes.
- Switch oven to broil on high and broil 2–3 minutes until lightly charred.
- Warm tortillas and serve fajita mixture with desired toppings and a squeeze of lime.
Notes
Use chicken thighs for juicier results.
Swap in steak, shrimp, chickpeas, or portobello mushrooms for variations.
Add poblano peppers or mushrooms for extra depth.
Turn up heat with cayenne, chipotle, or hot sauce.
Meal prep by slicing ingredients ahead or freezing prepped bags.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes plus 2–3 minutes broil
- Category: Main Dish
- Method: Roast and Broil
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe with tortillas
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg