Quick Sheet Pan Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8-10 small flour tortillas
02 -
1 lime
03 -
1/4 cup chopped fresh cilantro
04 -
2 minced garlic cloves
05 -
1 yellow onion, sliced thin
06 -
3 different-colored bell peppers, cored and cut into strips
07 -
1 1/2 lbs of boneless, skinless chicken breasts, cut into 1/2-inch strips against the grain
08 -
3 tablespoons of canola or vegetable oil
→ Fajita Seasoning
09 -
Salt and freshly cracked black pepper as needed
10 -
1/4 teaspoon cayenne pepper (optional)
11 -
1/4 teaspoon dried oregano
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1 1/2 teaspoons ground cumin
15 -
1 1/2 teaspoons paprika
16 -
1 tablespoon chili powder
→ Toppings
17 -
Shredded cheese
18 -
Guacamole or sliced avocado
19 -
Fresh pico de gallo
20 -
Creamy sour cream
# Instructions:
01 -
Spray a large sheet pan lightly with non-stick spray. Slice up the chicken and vegetables. Arrange the veggies in an even layer on the pan, placing the chicken strips over the top.
02 -
Set the oven temperature to 425°F (220°C) and let it preheat.
03 -
Mix all the spices for the seasoning in a small bowl. Sprinkle most onto the chicken, then the rest on the veggies. Spread minced garlic on the chicken, drizzle everything with the oil, and toss to mix it well. Make sure everything is laid flat afterward.
04 -
Place in the oven for 15 to 20 minutes (the chicken’s internal temp needs to hit 165°F or 74°C). During the last 5 minutes of cooking, wrap tortillas in foil and heat them in the oven.
05 -
Take out the tray from the oven. Squeeze fresh lime juice over the cooked chicken and veggies. Sprinkle the chopped cilantro on top. Serve the mixture in warm tortillas with the toppings you like.
# Notes:
01 -
Cut the chicken against the lines of the grain so it stays tender.
02 -
Overcooked chicken gets dry, so keep a close watch while baking.
03 -
To save time, prepare the seasoning mix and slice everything ahead.