We love to serve up these chicken fajitas with some cold beer such as a pale lager like Corona. Wine is another great option, and best to go for lighter wines like a Zinfandel or Sauvignon Blanc.
We often get asked how to pick tortillas for fajitas. Always buy fresh flour tortillas if you have a tortilleria nearby. They taste amazing and normally don’t cost more. Our next choice is a uncooked soft tortilla such as TortillaLand, which has no preservatives. The best size is 8-inch, but you can go larger or smaller as you prefer.
Easy Oven-Baked Sheet Pan Chicken Fajitas
8flour tortillas6-8 inch size
1 1/2lbschicken breastsskinless, boneless
3bell peppersred, yellow, green
1tspgarlic powderor minced garlic
salt and pepper to taste
Garnishes – optional
sour creamor salsa or pico de gallo
Preheat oven to 400°F and set an oven rack in the top third of your oven. Set aside a large baking sheet.
Place chicken breasts onto a cutting board, and cut into 2-3-inch strips using a sharp knife. Set aside.
Then cut onions and peppers into 3-4 inch pieces.
Place peppers, onions and chicken onto the baking sheet. Sprinkle on cumin, garlic, paprika, salt and pepper.
Drizzle oil across the pan, and use tongs or two spoons to toss the ingredients to coat evenly. Bake for 15 minutes.
Remove from oven, and use tongs to slide the ingredients one quarter of the way over.
Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
Remove from oven and squeeze an optional fresh lime onto the pan. Garnish with cilantro and condiments. Serve hot and enjoy!