Sheet Pan Fajitas
The taste of these Sheet Pan Fajitas is so good!
2 pounds skinless boneless chicken breasts, sliced thin
1 each bell peppers - orange, yellow, red and green or a combination, sliced thin
1 red onion, sliced thin
3-4 tablespoons olive or avocado oil
1 tablespoon Chili Powder
1 teaspoon garlic powder
1 ½ teaspoon ground cumin
1 ½ teaspoons paprika
1 teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon black pepper
⅛ teaspoon cayenne pepper or more if you like
Preheat oven to 425 degrees.
Set out a large sheet pan.
Slice chicken into thin strips and add to sheet pan.
Slice peppers and onions into thin strips, and add to a sheet pan.
Mix chicken and vegetables together.
Drizzle with oil. Sprinkle with seasoning.
Mix well Bake for 25-30 minutes or until chicken is no longer pink and the vegetables are tender.
Serve immediately in tortillas, cauliflower rice, or as lettuce wraps. Top with your favorite toppings.
Store leftovers in the refrigerator.
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