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sheet pan chicken fajitas

Sheet Pan Chicken Fajitas with Cumin and Lime

Chicken thighs, peppers and red onion roasted with a from-scratch fajita spice, finished with lime and cilantro.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 330
Ingredients Method Notes

Ingredients
  

The 5 ingredients
  • 1 1/2 lb boneless skinless chicken thighs sliced into strips
  • 3 bell peppers mixed colors, sliced
  • 1 large red onion sliced into wedges
  • 2 limes 1 juiced, 1 cut in wedges
  • 1/2 cup fresh cilantro chopped
Pantry
  • 2 tbsp avocado oil
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried Mexican oregano
  • 1 tsp sea salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 425 degrees F (220 C) and line a large sheet pan with parchment.
  2. Mix the cumin, chili powder, smoked paprika, garlic powder, oregano, salt and pepper in a small bowl.
  3. Toss the chicken, peppers and onion with the avocado oil and the spice mix right on the pan. Spread everything in one layer.
  4. Roast for 20 to 22 minutes, tossing once halfway, until the chicken reaches 165 degrees F and the vegetables are charred at the edges.
  5. Squeeze the lime juice over the hot pan, scatter the cilantro and serve with lime wedges.

Notes

The five main ingredients: chicken thighs, bell peppers, red onion, lime and cilantro. Oil, salt and spices are pantry staples. Tortillas are optional.