Sheet Pan Chicken Fajitas

I can't think of an all around easier or tastier dinner than these Sheet Pan Chicken Fajitas! They're made with seasoned chicken and vegetables, roasted all on the pan and served in warm flour tortillas with your favorite toppings.

PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

SERVINGS: 5 servings

DIRECTIONS:

1 1/2 pounds Boneless, Skinless Chicken Breasts, sliced (against the grain) into 1/2- inch thick strips.

3 Bell Peppers, I used yellow, red and orange bell peppers, cored and sliced into strips.

1 Yellow Onion, thinly sliced

2 cloves Garlic, minced

3 tablespoons Vegetable Oil or Canola Oil

1 Lime

1/4 cup Fresh Cilantro, chopped

8-10 small Flour Tortillas

Non-Stick Cooking Spray

Desired Fajita Toppings: Sour Cream, Sliced Avocado or Guacamole, Pico de Gallo, Shredded Cheese

FAJITA SEASONING:

1 tablespoon Chili Powder

1 1/2 teaspoons Paprika

1 1/2 teaspoons Cumin

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Dried Oregano Leaves

1/4 teaspoon Cayenne Pepper, optional

Salt, to taste

Freshly Ground Black Pepper, to taste

DIRECTIONS:

1. Preheat oven to 425 degrees Fahrenheit.

2. Grease a large baking sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.

3. Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.

4. Cook for 15-20 minutes or until chicken is cooked through (165 degrees Fahrenheit if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.

Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.

NOTES:

1. CHICKEN: Slice the chicken against the grain so that it's tender, not chewy. Be careful not to overcook it or it will be dry.

2. MAKE-AHEAD INSTRUCTIONS: Slice all of the veggies and cut the chicken and store them separately in the refrigerator until ready to bake. Make the seasoning up to several days in advance and store in a jar at room temperature.

3. FREEZER MEAL INSTRUCTIONS: For best results, buy raw chicken and vegetables and season them well with fajita seasoning. Then place the vegetables and chicken (raw) in a freezer safe Ziploc Bag in the freezer for 2-3 months. Thaw overnight in the refrigerator, arrange on sheet pan and bake as instructed.