Description
A quick, flavorful all‑in‑one oven fajita meal featuring chicken, peppers, and onions, all roasted on a sheet pan for easy prep and cleanup.
Ingredients
- 1 lb (≈ 450 g) boneless, skinless chicken breast, thinly sliced into strips
- 1 large red bell pepper, thinly sliced
- 1 large yellow (or orange) bell pepper, thinly sliced
- 1 large red (or yellow) onion, thinly sliced
- 2 tbsp extra‑virgin olive oil
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- ¾ tsp salt (adjust to taste)
- Juice of 1 lime (≈ 1 tbsp)
- 8 corn or flour tortillas, warmed (for serving)
- Optional garnishes: cilantro, sour cream, avocado slices, pico de gallo, lime wedges
Instructions
- Preheat your oven to 400 °F (≈ 200 °C). Line a rimmed sheet pan with parchment paper or lightly grease it.
- In a large bowl, whisk together olive oil, chili powder, cumin, garlic powder, and salt.
- Add the sliced chicken to the bowl, tossing well so each piece is coated in the spice mixture.
- Add the sliced bell peppers and onion, tossing gently to coat everything evenly.
- Spread the chicken and vegetables in a single, even layer on the prepared sheet pan (don’t overcrowd).
- Roast in the oven for ~15 minutes. Then switch the oven to broil (high) and broil for another ~3–5 minutes or until the chicken is cooked through and the edges of the vegetables begin to char. (Watch closely so nothing burns.)
- Remove from oven and immediately squeeze fresh lime juice over the chicken and vegetables, stirring to mix.
- Serve the chicken‑pepper mix in warm tortillas. Top with your choice of garnishes (cilantro, sour cream, avocado, pico de gallo, extra lime) and enjoy.
Notes
- You can substitute chicken thighs (boneless, skinless) for breast; adjust cooking time slightly.
- If your pan is crowded, ingredients will steam instead of roast — use a large sheet pan or two pans if necessary.
- You may prep and slice all ingredients ahead of time (1 day in advance) to speed up weeknight cooking.
- Leftovers keep in fridge for ~3–4 days; reheat in oven or skillet to maintain texture rather than microwave.
- Feel free to add extra vegetables (e.g. zucchini, mushrooms) or beans (black beans) if you like.
Nutrition
- Serving Size: 1/4 of recipe (chicken + veggies + tortillas)
- Calories: ≈ 317 kcal
- Sugar: ≈ 4.6 g
- Sodium: ≈ 246 mg
- Fat: ≈ 11.5 g
- Saturated Fat: ≈ 2.1 g
- Unsaturated Fat: ≈ 9.4 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 8.7 g
- Fiber: ≈ 2.3 g
- Protein: ≈ 41.6 g