Description
Easy and flavorful sheet pan chicken fajitas with colorful veggies, perfect for busy weeknights.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 large bell peppers (red, yellow, green), sliced thin
- 1 large red onion, sliced thin
- 2 tablespoons olive oil
- 2 tablespoons honey
- Zest and juice of 2 limes
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 small flour tortillas (or corn, if preferred), warmed
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
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Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
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In a large bowl, whisk together olive oil, honey, lime zest, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper.
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Add the chicken strips, bell peppers, and onions to the bowl. Toss well to coat everything evenly with the marinade.
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Spread the chicken and vegetable mixture evenly on the prepared sheet pan. Bake for 22-25 minutes, stirring halfway through, until the chicken is cooked through and the veggies are tender-crisp.
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For extra char and flavor, broil on high for the last 2-3 minutes, watching carefully.
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Serve sizzling hot in warmed tortillas. Garnish with chopped cilantro and extra lime wedges. Enjoy!
Notes
- This recipe is great for meal prep; simply store leftovers in the fridge for up to 3 days.
- Feel free to customize the vegetables according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tortillas