An easy sheet pan chicken fajitas dinner with seasoned chicken, bell peppers, onion, and spices. Serve with warm tortillas, in lettuce wraps or on top of rice
Slice chicken breasts into 0.5-inch wide strips and place them on a baking sheet.
Thinly slice the onions and add them to the chicken strips. Core, seed, and slice the bell peppers into thin, uniform strips and add them to the baking sheet.
Mix the olive oil, lime zest and juice, garlic, cumin, paprika, and chili powder together in a bowl.
Pour the marinade over the the chicken and vegetables. Toss to combine until thoroughly coated. Spread into an even layer trying to not overlap the chicken pieces.
Place in the oven and bake, tossing halfway through cooking time, until the chicken is cooked through (165 degrees in the center), and the vegetables are tender.
Drizzle with lime juice and sprinkle with cilantro, toss to coat. Adjust seasonings if needed.
Serve with heated tortillas or rice and your favorite toppings like: guacamole, salsa, Mexican crema, sour cream, crumbled Queso or Cojito cheese.
Notes
Wrap tortillas tightly in foil and heat in a 400 degree oven for 10 minutes to warm them before serving, or...
Place tortillas oven an open flame or on a cast iron skillet to toast them before serving.