Sheet pan fajitas are one of the smartest weeknight dinners you can make. Everything roasts together on one pan while you set out the toppings. The high heat caramelizes the peppers and onions and gives the chicken a beautiful char. Pile it all into warm tortillas and dinner is done.
Ingredients
- 1.5 lbs chicken breasts, sliced into strips
- 3 bell peppers (mixed colors), sliced
- 1 large onion, sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic granules
- ½ tsp onion powder
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- Juice of 2 limes
- Warm tortillas and toppings for serving
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Toss the chicken strips, peppers, and onion with the olive oil, chili powder, cumin, smoked paprika, garlic granules, onion powder, salt, and pepper.
- Spread in a single layer on the baking sheet. Do not overcrowd.
- Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are charred at the edges.
- Squeeze the lime juice over everything and serve with warm tortillas.
Notes
- Use two baking sheets if needed. Overcrowding causes steaming instead of roasting.
- Top with sour cream, guacamole, salsa, and fresh cilantro.
- Use chicken thighs for juicier, more flavorful fajitas.
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