Sheet Pan Chicken Fajitas
12 ingredients · 9 steps · from Lounging with Lenny
Ingredients
- 2 large Onions
- As desired Bell Peppers (yellow, green, and red)
- 5 Garlic cloves
- 1/4 of a bunch Cilantro
- 2 pounds Chicken breast
- 3 teaspoons Chili powder
- 1 1/2 teaspoon Paprika
- 3 teaspoons Cumin
- 3 teaspoons Dry oregano
- To taste Salt and black pepper
- Juice of 1 lime Lime juice
- 1/4 cup Olive oil
Steps
- Slice the two large onions into medium-sized pieces.
- Cut the bell peppers from top to bottom, removing seeds and ribs, then cut them into medium strips.
- Chop 5 garlic cloves finely.
- Finely chop one-fourth of a bunch of cilantro.
- Remove excess fat from the chicken breast and cut it in half. Then, cut the chicken breast into 1/4-inch strips for even cooking.
- Add the onions, bell peppers, garlic, chili powder (3 tsp), paprika (1 1/2 tsp), cumin (3 tsp), dry oregano (3 tsp), salt, black pepper, lime juice, and olive oil to a sheet pan.
- Mix all ingredients well on the sheet pan.
- Place the sheet pan in a preheated oven at 420°F for 25 minutes.
- Check the chicken fajitas at the 20-minute mark to ensure doneness, avoiding overcooking.
Recipe extracted by Foodle from “How to Make Chicken Fajitas | Recipe on a Sheet Pan | Fast and Easy Mexican Recipe” by Lounging with Lenny. Quantities follow the video and may be approximate — watch the original for technique.