Description
A quick and easy recipe for flavorful sheet pan chicken fajitas with minimal cleanup, perfect for a busy weeknight meal.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 small flour tortillas
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a large bowl, combine chicken, bell peppers, and onion.
- Drizzle olive oil over the mixture and sprinkle with chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Toss everything together until well coated.
- Spread the mixture evenly onto the prepared sheet pan.
- Bake for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
- Remove from the oven and squeeze fresh lime juice over the top.
- Serve the chicken and vegetables in warm tortillas with your favorite toppings.
Notes
- Cut all ingredients to a similar size for even cooking.
- Use corn tortillas for a gluten-free option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 fajitas
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg