Best ever Healthy Sheet Pan Chicken Fajitas made on just one pan with juicy, Tex-Mex seasoned chicken, bell peppers, and onions. Customize with your favorite toppings to turn this lightened up favorite into a must-make in your house!
3 boneless skinless chicken breasts pounded evenly to about 1/2 inch thickness
4 bell peppers, sliced any color
1 large onion, sliced
4 tablespoons olive oil divided
salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
juice of 1 lime
8 6-inch flour tortillas
toppings: light sour cream, salsa, mashed or sliced avocado, chopped cilantro, lime wedges for squeezing
Preheat oven to 375 degrees and lightly grease a large sheet pan. Stir together garlic powder, chili powder, cumin, and cayenne pepper.
Arrange chicken breasts on the pan, drizzle with 2 tablespoons olive oil and rub in with your fingers on both sides. Season generously with salt on both sides, then season chicken with mixed spices on both sides.
Arrange sliced peppers and onions on the pan around the chicken breasts. Drizzle with remaining 2 tablespoons olive oil. Season generously with salt.
Bake for 15-20 minutes until chicken is cooked through. Transfer chicken to a cutting board, return peppers and onions to the oven and switch to BROIL for 3-5 minutes until the edges of the veggies start to char slightly, then remove from oven.
While veggies are broiling, drizzle fresh lime juice over chicken then thinly slice into strips.
Assemble fajitas with chicken, peppers, onions, and desired toppings and serve immediately.