Description
SHEET PAN DINNER! A perfect weeknight meal with tender chicken + crisp-tender veggies with the easiest clean-up!
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 6 8-inch flour or corn tortillas, warmed
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 1/4 teaspoons kosher salt
- 1 1/4 teaspoons freshly ground black pepper
Instructions
- Preheat: Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Assemble: Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and the spice mixture (chili powder, cumin, oregano, paprika, salt, and pepper); gently toss to combine.
- Bake: Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
- Serve: Serve immediately with tortillas.
Notes
For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed through to avoid rubbery chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 95 mg
Keywords: sheet pan, chicken fajitas, easy dinner, weeknight meal, one pan meal