Sheet Pan Chicken Breast with Fajita Veggies
A quick and easy sheet pan dinner featuring juicy chicken breasts roasted alongside colorful fajita-style bell peppers and onions, seasoned with a smoky and zesty blend of spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 1/2 pounds boneless skinless chicken breasts
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 large yellow onion, sliced into thin strips
2 tablespoons olive oil, divided
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lime
2 tablespoons chopped fresh cilantro
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
Place the chicken breasts on the prepared sheet pan. Drizzle 1 tablespoon of olive oil over the chicken and sprinkle half of the spice mixture evenly on both sides of the chicken breasts. Rub the seasoning into the chicken.
In a large bowl, toss the sliced red, green, and yellow bell peppers and yellow onion with the remaining 1 tablespoon of olive oil and the remaining spice mixture until evenly coated.
Spread the seasoned vegetables evenly around the chicken breasts on the sheet pan.
Roast in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and squeeze the juice of 1 lime over the chicken and vegetables.
Sprinkle chopped fresh cilantro over the top before serving.