Sheet Pan Chicken Fajitas

Happy National Fajita Day!

What better way to celebrate National Fajita Day than with an easy sheet pan recipe?

Sheet Pan Chicken Fajitas

Serves: 4 | Prep Time: 10 minutes | Cook Time: 20-25 minutes

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp pepper
• 3 large boneless, skinless chicken breasts, cut into thin strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into strips
• 3 tbsp olive oil
• 2 tbsp chopped cilantro
• Juice of 1 lime
• 8 small corn tortillas
• 1/4th cup sour cream

Directions:

1. Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray.
2. In a small bowl, combine chili powder, cumin, paprika, garlic powder, cayenne, salt and pepper.
3. In a large bowl, mix the chicken, bell peppers, and onions with the seasoning mix and olive oil.
4. Pour chicken and veggies onto the prepared baking sheet and spread out into a single layer to ensure even cooking.
5. Place into oven and bake for 20-25 minutes, or until the chicken is cooked through.
6. Squeeze lime juice on top, and serve with warmed tortillas topped with cilantro and sour cream.

These are so easy and so good. We love an easy sheet pan recipe, because clean-up is a breeze!

Tips for making it easier : Use 2 tbsp of pre-made fajita seasoning instead of the spice mixture. Be sure to leave out the salt as fajita seasoning is already salted. Want to prepare beforehand? Place chicken, veggies and seasoning/oil mixture in a large ziplock bag. Refrigerate for up to 4 hours until ready to cook.

Inspiration Source: Damn Delicious