Sheet Pan Chicken Fajitas Recipe
Sheet pan chicken fajitas made with spice-rubbed chicken and roasted with peppers and onions on a single sheet pan in about 25 minutes.
Servings: 4
Ingredients
- 1-1 1/2 pounds boneless skinless chicken breast, cut into small strips
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1/2 large red onion thinly sliced
- Small flour or corn tortillas
- 2 tablespoons olive oil
- 1 lime juice squeezed
Fajita Toppings
- Mexican blend cheese
- Sour cream
- Salsa or Pico de Gallo
- Chopped avocado or guacamole
- Fresh cilantro
- Lime wedges 2 limes
- 1-2 sliced jalapenos
- 1 diced fresh mango optional
Taco Seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400 °F.
- Combine chicken, taco seasoning, juice from 1 lime, and 1 tablespoon of olive oil in a bowl. Toss until chicken is fully coated in the seasoning. Place on one half of a greased 11X17 rimmed baking sheet.
- In a separate bowl (or same bowl), combine peppers, onions, and 1 tablespoon olive oil. Toss until coated. Spread veggies on the other half of the baking sheet. Season with salt and pepper. It's OK if there are overlapping layers of veggies.
- Bake for about 25 minutes or until chicken is fully cooked through and veggies are tender and starting to turn golden (give veggies a toss halfway through roasting). You can broil for 2-3 minutes at the very end to slightly crisp veggies.
- While chicken and veggies are cooking, prep all fajita toppings. Wrap the tortillas in an aluminum foil packet and place in the oven for the last 5-7 minutes of roasting to warm. This is really important to prevent the tortillas from being too brittle, especially if using corn tortillas.
Nutrition
Serving: 2fajitas | Calories: 437kcal | Carbohydrates: 37.7g | Protein: 31.2g | Fat: 17.4g | Saturated Fat: 6.2g | Cholesterol: 95mg | Sodium: 602mg | Fiber: 2.4g | Sugar: 4.9g