Name: Sheet Pan Chicken Fajita Fiesta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Bell peppers; 0.5 cup Red onion; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 medium Corn tortilla; 1 tbsp Fresh cilantro; 0.5 medium Lime

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Slice the chicken breast, bell peppers, and red onion into thin, even strips to ensure they cook at the same rate.
Place the chicken and vegetables onto the prepared sheet pan and drizzle with the extra virgin olive oil.
Sprinkle the chili powder, ground cumin, garlic powder, sea salt, and black pepper evenly over the chicken and vegetables.
Toss everything together with your hands or tongs until well-coated, then spread into a single, even layer across the pan.
Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
During the last 2 minutes of cooking, wrap the corn tortilla in foil and place it in the oven to warm through.
Remove the pan from the oven and immediately squeeze the fresh lime juice over the hot chicken and peppers.
Garnish with freshly chopped cilantro and serve the sizzling fajita mixture inside the warm corn tortilla.

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Ingredients

Instructions

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