Sheet Pan Chicken Breast with Fajita Veggies
A quick and easy sheet pan meal featuring juicy chicken breasts roasted alongside colorful fajita-style bell peppers and onions, seasoned with classic fajita spices for a flavorful and healthy dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 pound 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
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 ground black pepper
1/2 teaspoon salt
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, black pepper, and salt to make the fajita seasoning.
Place the chicken breasts on a large rimmed sheet pan.
Drizzle 1 tablespoon of olive oil over the chicken breasts and rub the fajita seasoning evenly onto both sides of the chicken.
In a large bowl, toss the sliced red, green, and yellow bell peppers and sliced onion with the remaining 1 tablespoon of olive oil.
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.
Remove the sheet pan from the oven and drizzle the fresh lime juice over the chicken and vegetables.
Let the chicken rest for 5 minutes before slicing.
Garnish with chopped fresh cilantro before serving.