The flavorful fajita vegetables, crispy chicken, and smokey bacon come together to create a tantalizing combination in these Sheet Pan Barbecue Bacon Chicken Fajitas. They are quick and simple to prepare for a weeknight meal.
Ingredients: 4 boneless, skinless chicken breasts. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 yellow bell pepper, sliced. 1 red onion, sliced. 8 slices of bacon. 1/4 cup barbecue sauce. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small flour tortillas. Optional toppings: shredded cheese, sour cream, salsa, guacamole.
Instructions: Set the oven temperature to 425F 220C. Sliced red onion, bell peppers, and chicken breasts should all be combined in a big bowl. Combine the olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper in a different small bowl. Drizzle the chicken and vegetables with the olive oil mixture, then toss to coat thoroughly. Two bacon slices should be wrapped around each chicken breast, securing with toothpicks if needed. Arrange the chicken breasts wrapped in bacon on a baking sheet covered with parchment paper. Encircle the chicken on the baking sheet with the marinated vegetables. Pour barbecue sauce over every chicken breast that has been wrapped in bacon. Bake for 25 to 30 minutes, or until the bacon is crispy and the chicken is thoroughly cooked, in a preheated oven. Heat the flour tortillas in the microwave or oven while the chicken bakes. When the chicken is cooked through, take it out of the oven and give it some time to rest before slicing. Warm tortillas should be topped with your preferred salsa, guacamole, sour cream, shredded cheese, and/or vegetables. Savor your succulent Barbecue Bacon Chicken Fajitas on a Sheet Pan!
