One Pan Chicken Fajitas



1 ½ pounds boneless, skinless chicken thighs
2 tablespoons olive oil
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 small onion, sliced
8–10 tortillas

1 tablespoon chili powder
1 ½ teaspoons paprika
1 ½ teaspoons cumin
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne (optional)

sour cream, salsa, cilantro, lime, black beans, rice, guacamole, etc


Preheat the oven to 425°F. Slice the chicken thighs against the grain into ½ inch thick strips. Place the chicken strips, sliced bell peppers, and onion on the baking sheet. Drizzle with olive oil. In a small bowl, stir together fajita seasoning. Sprinkle this spice mixture over top of the chicken and vegetables and toss to coat.

Cook the meat and vegetables for 15-20 minutes, or until the chicken is cooked through. During the last 5 minutes of cooking, add tortillas wrapped in foil, to the oven so they can warm. Serve fajita mixture on tortillas and garnish with toppings of your choice.