Sheet Pan Chicken Fajitas
User Reviews
5
Sheet Pan Chicken Fajitas
Description
Sheet Pan Chicken Fajitas feature chicken breast strips and thinly sliced sweet bell peppers and onions, all coated in a robust spice mix including paprika, chili powder, cumin, oregano, and garlic powders, with an optional hint of cayenne pepper for spice. Roasting these ingredients together on a baking sheet at 425° F ensures the chicken is juicy and fully cooked while the peppers and onions soften with a slight crispness. Tossing halfway through cooking promotes even browning and flavor distribution.
The fajitas are finished with a squeeze of fresh lime juice to add brightness. Serving the mixture with warmed flour tortillas and optional toppings like salsa, shredded cheese, sour cream, guacamole, cilantro, and tomatoes makes for a customizable, handheld meal. The simple roasting method means easy cleanup and a dish that can be assembled without fuss.
To avoid sticking, lightly oil the pan or use parchment. Warming tortillas in foil in the oven alongside the fajitas simplifies serving. Adjust the cayenne pepper amount to control heat. The chicken is safe to eat at an internal temperature of 165° F, which can be checked with a thermometer. Stirring midway ensures even cooking over the baking time.
Ingredients
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 ¼ teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon oregano dried
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper omit for a mild seasoning
- 1 ½ lbs. chicken breast boneless, skinless, sliced into ¼-inch thick strips
- 2 Sweet Bell Pepper any color, thinly sliced
- 1 onion large, thinly sliced
- 2 tablespoons olive oil
- lime plus extra lime wedges for serving, juice from 1
- salsa for serving, optional, fajita-size tortillas warmed, cheese shredded
- flour tortillas
- sour cream
- cheese
- guacamole
- cilantro
- tomatoes
Instructions
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment or coat with oil or nonstick spray.
- In a small bowl, stir together paprika, chili powder, salt, cumin, oregano, onion powder, garlic powder and cayenne.
- Arrange chicken, bell peppers and onion in a single layer on the prepared baking sheet. Drizzle with olive oil; toss to coat. Sprinkle with the seasoning blend; toss to coat again.
- Bake for 20 minutes, or until the chicken is cooked through and the vegetables are crisp-tender, stirring halfway through. Drizzle with lime juice and serve immediately.
Notes
- Lightly oil the sheet pan or use parchment to prevent sticking and aid cleanup.
- Warm flour tortillas in foil during the last baking minutes or microwave wrapped in a damp paper towel.
- Slice chicken thinly (¼-inch) so it cooks evenly with vegetables.
- Adjust cayenne pepper to your preferred spice level or omit for mild fajitas.
- Stir the chicken and vegetables halfway through roasting for even cooking.
- Confirm chicken doneness with an instant-read thermometer at 165° F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 304kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 38g | 76% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 963mg | 40% |
| Potassium | 906mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3436IU | 69% |
| Vitamin C | 80mg | 89% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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