Sheet Pan Chicken Fajitas

Busy weeknights call for simple meals, and these Sheet Pan Chicken Fajitas deliver. Made with Denmark Foods Thin Sliced Chicken Breast, colorful bell peppers, and a blend of bold spices, this easy one-pan recipe comes together with minimal prep and cleanup. Serve with warm tortillas and your favorite toppings for a fresh, protein-packed dinner everyone will love.

INGREDIENTS

• 1 to 1½ pounds Denmark Foods Thin Sliced Chicken Breast

• 2 teaspoons chili powder

• 2 teaspoons ground cumin

• 2 teaspoons dried oregano

• 1 teaspoon paprika

• Salt and pepper, to taste

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 orange bell pepper, sliced

• 1 red onion, sliced

• 3 cloves garlic, minced

• 3 tablespoons olive oil

• ¼ cup fresh cilantro, chopped

• 2 tablespoons fresh lime juice

• 10–12 flour or corn tortillas, warmed

DIRECTIONS

1. Preheat oven to 425°F. Lightly grease or line a large baking sheet.

2. In a large bowl, combine the chili powder, cumin, oregano, paprika, salt, and pepper. Add the Denmark Foods Thin Sliced Chicken Breast, bell peppers, onion, and garlic. Drizzle with olive oil and toss until everything is evenly coated.

3. Spread the mixture in an even layer on the prepared baking sheet. Bake for 20–25 minutes, stirring once halfway through, until the chicken is fully cooked and the vegetables are tender.

4. Remove from the oven and toss with the fresh cilantro and lime juice. Serve immediately with warm tortillas and your favorite toppings such as salsa, avocado, sour cream, or shredded cheese.