Sheet Pan Fajitas

You will be making this recipe if you love to cook but hate doing the dishes. You’ll need a knife, a cutting board and a parchment lined baking sheet. The easiest recipe for all of you that have busy weeks and no time to slave over the stove.


Grocery List

  • 1 1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips
  • 1 of each red and yellow bell peppers, cored and sliced into strips
  • 1 medium purple onion , halved and sliced
  • 2 cloves garlic , minced
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 3 Tbsp chopped cilantro
  • 2 tsp chili powder 
  • 1 1/2 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper

For serving

  • 8 taco size flour tortillas
  • Sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)

How to make it

  1. Preheat oven to 400°F (200°C). Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.
  2. In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
  3. Spread bell peppers and yellow onion onto baking sheet. 
  4. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. 
  5. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. 
  6. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 – 25 minutes.
  7. Serve filling warm in warm tortillas with desired toppings.

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