Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 large orange bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 2 tablespoons (30 ml) olive oil
  • 1 lime, juiced (about 2 tablespoons or 30 ml juice)
  • 1 packet (1 ounce or 28g) fajita seasoning
  • 1/2 teaspoon (2.5 ml) chili powder (optional)
  • 1/4 teaspoon (1.25 ml) ground cumin
  • Salt and black pepper to taste
  • 12-18 small flour tortillas
  • Optional toppings: sour cream, salsa, guacamole, shredded cheese, chopped cilantro, lime wedges

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a large sheet pan.
  2. In a large bowl, combine the chicken strips, sliced bell peppers, and sliced onion.
  3. In a small bowl, whisk together the olive oil, lime juice, fajita seasoning, chili powder (if using), cumin, salt, and pepper.
  4. Pour the marinade over the chicken and vegetables. Toss to coat evenly.
  5. Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Avoid overcrowding.
  6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Chicken should reach 165°F (74°C).
  7. Warm tortillas (optional).
  8. Serve the chicken and vegetable mixture in warm tortillas with your favorite toppings. Enjoy these SHEET PAN CHICKEN FAJITAS Tex-Mex!