Sheet Pan Chicken Fajitas

From Rachel’s Kitchen

Total Time: 40 min | Prep: 15 min
Cook: 22 min | Yield: 4–6 servings

Ingredients

• 1 ½ lb. chicken breasts, boneless, skinless (about 3 large breasts)

• 1 Green Bell Pepper, sliced (about 1 cup)

• 1 Red Bell Pepper, sliced (about 1 cup)

• 1 Yellow Bell Pepper, sliced (about 1 cup)

• 1 Medium Red Onion, sliced (can also use a white or yellow onion)

• 3 garlic cloves, minced

• Juice of 2 limes (about ¼ cup)

• 3 Tablespoons Extra Virgin Olive Oil

Seasoning:

• 2 teaspoon chili powder

• 1 ½ teaspoons cumin

• 1 teaspoon smoked paprika

• 1 teaspoon garlic salt

• ½ teaspoon ground pepper

For Serving:

• 1 pack of medium-sized flour or corn tortillas

Instructions

1. Preheat oven to 400° F. Lightly spray a 17 x 12″ baking sheet with non-stick coconut oil spray. Set aside.

2. Slice all peppers and onion thinly. Place on the pan. Add the garlic. Slice the chicken into thin strips and place on the pan with the vegetables. Drizzle with the olive oil and lime juice.

3. In a small bowl, combine the chili powder, cumin, paprika, garlic salt and pepper. Stir together and then sprinkle all over the top of the chicken and vegetables. Using your hands, toss all of the ingredients together until well coated. Spread into an even layer on the pan.

4. Bake at 400° F for 20–24 minutes or until the chicken has cooked through completely. (Chicken should reach an internal temperature of 165 degrees.)

5. Remove from oven and serve right away while warm with tortillas and desired toppings.

Recipe from delightfulmade