Sheet Pan Fajita Lime Chicken and Veggies
This simple sheet pan meal of zesty lime chicken and spicy fajita vegetables is a sure winner for a quick weeknight dinner.
Servings 4 people
Ingredients
For the chicken
- 1 lb boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 lime juiced
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper
For the fajita vegetables
- 2 bell peppers (any color) sliced into strips
- 1 purple onion sliced into strips
- 8 oz baby bella mushrooms sliced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
For serving
- 8 small tortillas of choice
Instructions
- To make the chicken marinade: whisk together olive oil, lime juice, ground black pepper, and cayenne pepper until combined.
- Marinate chicken for at least 2 hours (overnight is best).
- Preheat oven to 400 degrees Fahrenheit, and line two baking sheets with foil or parchment paper.
- Place chicken breasts onto first prepared baking sheet and bake for 20-30 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Toss bell peppers, onion and mushrooms with garlic, olive oil, cumin, and chili powder. Spread evenly onto second baking sheet and roast for about 20 minutes or until vegetables are tender enough to be easily pierced with a fork.
- Slice or shred chicken and layer onto tortilla with fajita vegetables to serve.
Video
Notes
- Chicken can be marinated for up to 48 hours.
- Yellow or white onion can be used instead of purple onion, if desired.