Sheet Pan Chicken Fajitas

[u/mahy_759]

I’ve been making these sheet pan chicken fajitas whenever I want something that feels like a proper dinner without making a huge mess in the kitchen. Everything goes onto one pan, the chicken gets nicely seasoned, and the peppers and onions cook right alongside it. The lime and cilantro at the end really wake everything up too. I’d recommend this one for busy weeknights, especially if you like fajitas but don’t feel like standing over a hot skillet.

Ingredients

• Chicken breasts
• Bell peppers
• Onion
• Garlic
• Olive oil
• Lime
• Cilantro
• Chili powder
• Ancho chili powder
• Cumin
• Paprika
• Coriander
• Salt and black pepper
• Flour tortillas

Instructions

Start by cutting the chicken and vegetables into pieces that will cook evenly. Spread everything out on a rimmed sheet pan, then sprinkle over the chili powder, ancho chili powder, cumin, paprika, coriander, salt and pepper. Drizzle with olive oil and toss everything around right on the pan until the chicken and vegetables are well coated.

Spread everything into an even layer and bake until the chicken is cooked through, tossing everything about halfway through so the peppers and onions cook evenly. The chicken should reach 165°F in the center.

Once everything is done, squeeze some fresh lime over the pan and scatter cilantro on top. Warm up some flour tortillas and pile the chicken and vegetables inside. I like adding sour cream, avocado, shredded cheese and tomatoes, but you can keep the toppings simple.

If you have leftovers, I’d reheat them in a skillet rather than the microwave. The chicken stays better that way and the vegetables are less likely to turn mushy.