Sheet Pan Chicken Fajitas
These sheet-pan chicken fajitas with my homemade spice are perfect for a quick and easy weeknight meal or for meal prepping.
Ingredients
- 1 tbsp paprika
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp chilli powder
- ½ tsp brown sugar
- ¼ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- 600 g chicken thighs (chopped into bite-sized pieces)
- 1 red onion (thinly sliced)
- 3 capsicums (red, yellow, green) (roughly sliced)
- 2 tbsp olive oil
- 8 tortillas
- Shredded cheddar cheese (to serve)
Instructions
- Preheat oven to 180C (360F) fan forced.
- In a small bowl, combine the paprika, salt, onion powder, chilli powder, brown sugar, oregano, garlic powder, and cumin.
- Chop the chicken into bite-sized pieces and slice the onion and capsicum. Then place the chicken and vegetables on a baking tray, sprinkle over the spice mix, and toss with olive oil.
- Bake the fajitas for 30 minutes, stirring after 20 minutes, until the chicken is golden and crispy, and most of the liquid from the vegetables has evaporated.
- Serve on warm tortillas with shredded cheddar cheese.