Description
A simple, one-pan weeknight dinner featuring juicy chicken breasts and charred bell peppers seasoned with homemade fajita spices. This recipe is budget-friendly, requires minimal cleanup, and is ready in about 30 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 3 medium bell peppers (red, yellow, or orange), sliced into half-inch strips
- 1 large yellow onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons homemade fajita seasoning (1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt, ½ tsp black pepper)
- 2 limes (juice and zest)
- 8–10 flour or corn tortillas
- Optional toppings: shredded cheese, sour cream or Greek yogurt, salsa, guacamole, fresh cilantro, black beans
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet pan with parchment paper or aluminum foil.
- Pat chicken breasts dry with paper towels and slice into 1-inch thick strips. Place in a large bowl.
- Slice bell peppers and onion into half-inch strips and add to the bowl with the chicken.
- Drizzle olive oil over the chicken and veggies. Sprinkle with fajita seasoning and the juice of one lime. Toss until everything is well coated.
- Spread the mixture in a single layer on the prepared sheet pan. Do not overcrowd; use two pans if necessary.
- Bake for 10 minutes, then remove from oven and flip the chicken and stir the veggies.
- Return to oven and bake for another 10-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender and slightly charred.
- Remove from oven and squeeze the juice of the second lime over the top. Sprinkle with fresh cilantro if desired.
- Let rest for 2 minutes, then serve with warm tortillas and desired toppings.
Notes
Ensure chicken and veggies are in a single layer to prevent steaming. If using frozen peppers, pat them dry before cooking. For lower sodium, reduce salt in seasoning or use low-sodium broth. Chicken thighs can be substituted but may require 5 extra minutes of cooking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, chicken fajitas, budget friendly meals, weeknight dinner, easy recipes, one pan meal, healthy dinner, gluten free option