Ingredients
Method
Preparation Steps
- Preheat oven to 425°F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
- Evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, pepper, and using your hands, toss to evenly coat. Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
- Optionally garnish with cilantro, lime juice, add filling mixture to the tortillas, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Notes
Enjoy these quick and flavorful sheet pan chicken fajitas for a weeknight meal!
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