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–+ servings

Sheet Pan Chicken Fajitas

Chicken and fajita veggies seasoned and drizzles with olive oil and then baked to perfection on a sheet pan. So much flavor and one of the easiest meals!
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Total Time: 35 minutes
Servings: 4

Ingredients

For the Vegetables:

  • 2 red bell peppers, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup frozen corn
  • 1 1/2 Tablespoons olive oil
  • salt
  • pepper

For the Chicken:

  • 1 Tablespoon chili power
  • 4 cloves garlic (or 1 1/2 teaspoons garlic powder)
  • 2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 2 Tablespoons vegetable oil
  • 3 boneless skinless chicken breasts

For serving:

  • tortillas, rice, salsa, sour cream, beans, cheese, guacamole

Instructions

  • Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  • Place red bell peppers, yellow bell peppers, red onion, and yellow corn on the baking sheet. Drizzle with olive oil and season with salt and pepper. Mix vegetables and oil. Push the vegetables to the sides, clearing out a space in the middle.
  • Place the chicken into the cleared out areas of the baking sheet.
  • In a small bowl, whisk together the chili powder, garlic, salt, ground cumin, oregano, and black pepper. Then whisk in vegetable oil.
  • Spoon the marinade evenly over chicken breasts, coating full surface of one side of the chicken.
  • Bake for 25 minutes or until chicken and vegetables are cooked through. Remove from oven, cover with foil and let rest for 10 minutes. Slice chicken and serve with tortillas, rice, salsa, sour cream, beans, and cheese.