Ingredients
600 g boneless skinless chicken breasts, sliced
2 bell peppers, sliced
1 large red onion, sliced
3 tbsp olive oil
1 tbsp chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp garlic powder
Salt and black pepper, to taste
For serving (optional):
Warm tortillas
Lime wedges
Fresh cilantro
Instructions
1. Preheat oven to 220°C (425°F).
2. Place chicken, bell peppers, and onion on a large sheet pan.
3. Drizzle with olive oil and sprinkle with all spices, salt, and pepper.
4. Toss well to coat evenly.
5. Spread into an even layer on the pan.
6. Bake for 20–25 minutes, stirring once, until chicken is cooked through and vegetables are lightly charred.
7. Remove from oven and squeeze fresh lime juice over the top if desired.
8. Serve warm in tortillas or over rice.
Notes
• Add sliced zucchini or mushrooms for variety.
• For extra heat, add cayenne or sliced jalapeños.
• Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
Keywords: sheet pan fajita chicken, one pan fajita dinner, baked fajita chicken