Sheet Pan Chicken Fajitas
These sheet pan chicken fajitas are packed with Mexican flavor and come together quickly! Just bake your chicken, peppers and onions together on a pan, load up your tortillas and enjoy!
Servings: 4
Ingredients
- 3 tri-color bell peppers seeded and sliced
- 1 medium yellow or red onion sliced
- 1 ¼ lb. boneless chicken breasts sliced into small strips
- 2 Tablespoons olive oil
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- juice from one lime about 2 Tablespoons
- ¼ cup chopped fresh cilantro plus more for topping if desired
- 8 flour tortillas see note for my brand suggestion
- Optional toppings: Salsa or pico de gallo sour cream or full fat greek yogurt, Guacamole or avocado, shredded cheese, and hot sauce
Instructions
- Preheat oven to 425°F.
- Add bell peppers, onion and chicken into a bowl. Toss with oil, garlic and spices.
- Spread onto a large baking sheet and bake for 15-20 minutes, tossing at the 10-minute mark. You can bump the heat to broil for the last 2-3 minutes to get a little char on everything if desired. I did 18 minutes total – baked for 15 minutes and then 3 minutes on a high broil (500°F).
- Top chicken mixture with fresh cilantro and drizzle on lime juice. Toss to combine.
- Serve chicken and veggies in warm tortillas with toppings of choice. I recommend guacamole, salsa, cheese and hot sauce.
Notes
- Flour tortillas - I've been really liking Maria and Ricardo's whole wheat plus tortillas and that's what I used for the nutrition facts on this recipe. They're 45 calories and 3 grams of protein each.
Nutrition
Serving: 2fajitas w/out toppings | Calories: 321kcal | Carbohydrates: 33g | Protein: 35g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 882mg | Potassium: 651mg | Fiber: 6g | Sugar: 6g