Easy Sheet Pan Chicken Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
174 kcal
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Course
Main Course
Easy Sheet Pan Chicken Fajitas
Description
Easy Sheet Pan Chicken Fajitas start with a marinade blending cumin, dried chili flakes, smoked paprika, oregano, lime juice, garlic, and olive oil. Chicken breast strips are coated in this spice mixture and optionally marinated for up to 24 hours to enhance flavor. Red onions and a mix of colored bell peppers are added to the marinade-coated chicken.
Ingredients are spread out on a baking sheet and roasted in a hot oven until the chicken is fully cooked and vegetables have a slight char, adding complexity to the dish. Wrapping tortillas in foil and warming them in the oven during cooking prepares them for serving.
The fajitas are served with a choice of tortillas and accompaniments such as sour cream, salsa, grated cheese, lime wedges, fresh coriander, tortilla chips, and guacamole. This assembly allows each diner to customize their fajita.
This dish can be frozen safely and nutrition estimates are approximate.
Ingredients
Easy Chicken Fajitas Marinade
- 2 teaspoons cumin
- 1 teaspoon dried chili flakes more if you like things hot!
- 3 teaspoons smoked paprika
- 2 teaspoons oregano dried
- lime juice of 1
- 2 cloves garlic grated or crushed
- 1 tablespoon olive oil
Easy Sheet Pan Chicken Fajitas
- 2 chicken breast sliced into thin strips, large
- 2 red onion cut into thick wedges, large, plural
- 3 bell pepper sliced into strips, mix of colours
- 2 tablespoons Coriander chopped finely, fresh
To serve
- 8 – 12 flour tortilla wraps depending on appetite, or corn tortilla wraps
- guacamole Your choice - any or all of them!
- sour cream
- salsa
- grated cheese
- lime
- Coriander
- tortilla chips
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place all the marinade ingredients in a large bowl and mix together thoroughly. Add the chicken and turn to coat. (Optional: leave to marinate for 1-2 hours in the fridge…or up to 24 hours if you’ve got the time!)
- Add the peppers and onions and turn again. Tip everything in the bowl out onto a large oven tray and spread out so everything is in one layer. (Tip: use two oven trays if you haven’t got one big enough.)
- When the oven has heated up, place the baking tray in the oven and roast for 20 minutes, or until the chicken is cooked through and the vegetables are lightly charred. (To check if the chicken is cooked all the way through, choose the thickest piece of chicken and cut it in half – if it is completely white with no pink, it is cooked. And if the thickest piece is cooked, so should all the thinner ones!)
- Wrap the tortillas in foil and place in the oven for the last 8 minutes of cooking time. Remove from the oven but keep wrapped in foil until needed.
- Sprinkle the chicken with the chopped coriander and serve in the pan on the table, together with the warm tortilla wraps and whatever extras you have chosen for people to make up their own fajitas. Enjoy!
Notes
- This recipe can be frozen once cooked for convenient reheating later.
- Use the thickest piece of chicken to check doneness by cutting it open to verify no pink remains.
- Nutrition information is approximate and intended as a general guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 101mg | 4% |
| Potassium | 664mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4490IU | 90% |
| Vitamin C | 124.5mg | 138% |
| Calcium | 96mg | 10% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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