Sheet Pan Chicken Fajitas Recipe
Classic chicken fajitas made even easier by cooking them on a sheet pan!
Servings: 4 -5 servings
Ingredients
- 1 1/2 tablespoons avocado or olive oil
- 1 1/2 pounds boneless skinless chicken breasts
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 white onion sliced thin
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons oregano rubbed between the palms of your hands
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped cilantro
- 1 lime
- Tortillas and toppings of your choice for serving
Instructions
- Preheat oven to 425° F. Drizzle oil on a sheet pan or line it with foil or parchment paper.
- Cut the chicken, bell peppers into thin strips. Cut the onion into thin half moon slices. Everything should be similar in thickness so it cooks evenly.
- Combine the dried spices, salt, and pepper in a small bowl. Add the peppers and onions to one half of the sheet pan and the chicken onto the other. Sprinkle the fajita seasoning and chopped cilantro evenly over the chicken and veggies and drizzle the oil on top.
- Toss the chicken and veggies until coated in the spices and oil and then spread them out into a single layer. Bake for 15-20 minutes in the oven or until the chicken is cooked through. Remove the fajitas from the oven and squeeze fresh lime juice all over them. Serve with warm tortillas and toppings of your choice.
Notes
Nutritional information doesn't include tortillas or toppings.
Nutrition
Calories: 367kcal | Carbohydrates: 12g | Protein: 55g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 145mg | Sodium: 263mg | Fiber: 3g | Sugar: 3g