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Sheet Pan Chicken Fajitas

Holly, Life in the Lofthouse
  • 62 minutes
  • Serves 5

INGREDIENTS

Chicken mixture:

3

boneless, skinless chicken breasts sliced into strips (about 1½ to 2 pounds of chicken)

1

red bell pepper, cut into strips

1

green bell pepper, cut into strips

1

yellow bell pepper, cut into strips

1

medium yellow or white onion, halved and cut into slices

Seasonings:

1/4 cup

olive oil

2 tsp

chili powder

1 tsp

cumin

1/2 tsp

garlic powder

1 tsp

salt

1 tsp

dried oregano

1/4 tsp

red pepper flakes

1/4 tsp

pepper

Fajita size flour tortillas (about 10)

Toppings: (optional)

Sour cream

Guacamole