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Sheet pan meals have gained immense popularity in recent years, and for good reason. The concept revolves around cooking an entire meal on a single baking sheet, allowing for a harmonious blend of flavors while minimizing the number of dishes to clean. This method is not only practical but also promotes even cooking, as all ingredients are roasted together, allowing their flavors to meld beautifully.

Sheetpan Fajitas Chicken

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Ingredients
  

1 ½ lbs chicken breast, sliced into thin strips

2 bell peppers (red and yellow), sliced

1 large onion, sliced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

1 lime, juiced

Fresh cilantro, for garnish

Tortillas, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    Prepare the Chicken and Veggies: In a large bowl, combine the sliced chicken, bell peppers, and onion.

      Season: Drizzle the olive oil over the chicken and vegetables. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until well-coated.

        Spread on Sheet Pan: Transfer the chicken and vegetables to the prepared sheet pan, spreading them out in an even layer.

          Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through for even cooking.

            Finish with Lime: Once cooked, remove the pan from the oven and drizzle the lime juice over the top.

              Serve: Garnish with fresh cilantro and serve the fajita mixture in warm tortillas. Add any additional toppings you like, such as sour cream, guacamole, or salsa.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6