Sheet Pan Fajitas

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  • 3 chicken breasts
  • 1 red pepper (sliced)
  • 1 yellow pepper (sliced)
  • 1 green pepper (sliced)
  • 1 onion (sliced)
  • salt and pepper
  • 1tsp chilli powder
  • 1tsp cumin
  • 1tsp paprika
  • 1/2tsp cayenne pepper
  • 1/2tsp garlic powder
  • 2tbsp olive oil
  • 6 tomatoes
  • 2 red chillies
  • juice 1 lime
  • 1tsp sugar
  • pinch salt
  • small bunch chopped coriander
  • 4 spring onions, finely sliced
  • To serve: tortillas, coriander, soured cream, avocado slices


  1. Preheat the oven to 180c.
  2. Place the chicken, peppers, onions and spices in a large bowl and toss together until everything is evenly coated.
  3. Place the chicken mix on a baking tray, leaving space on one side. In the space place your tomatoes and chilli.
  4. Bake for 20-25 minutes until the chicken has cooked through.
  5. Stir the tomatoes together with the chilli.
  6. Serve the chicken fajita with the roast chilli tomatoes, soured cream, fresh coriander and salad in a warm tortilla.