Sheet Pan Chicken Fajitas
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -
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Calories
578 kcal
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Course
Main Course
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Cuisine
Mexican
Sheet Pan Chicken Fajitas
Description
This recipe combines lean chicken strips with a homemade fajita seasoning blend featuring chili powder, paprika, cumin, oregano, and a hint of cayenne for moderate heat. After marinating briefly, the chicken is roasted on a sheet pan with sliced red and yellow bell peppers and onions, allowing ingredients to cook evenly and develop slight caramelization. The chicken reaches a safe internal temperature, ensuring juiciness and tenderness.
The guacamole is freshly prepared with ripe avocados, lime juice, cilantro, and red onion, adding creamy texture and freshness to the dish. Rotating vegetables back into the oven after removing chicken ensures peppers and onions are soft and lightly charred without overcooking the meat.
The dish is assembled with common fajita sides like tortillas, black beans, rice, salsa, sour cream, and lime wedges for customizable servings. It easily fits into casual weeknight dinners where a balanced mix of protein, vegetables, and flavorful seasoning is desired.
Ingredients
CHICKEN FAJITAS
- 1 1/2 lbs chicken breast sliced into thin strips, boneless, skinless
- 1 large red bell pepper sliced into thin strips
- 1 large yellow bell pepper sliced into thin strips
- 1 large yellow onion sliced
- 3 Tbsp vegetable oil divided
- lime juice of 1
FAJITA SEASONING
- 1 Tbsp chili powder
- 1/2 Tbsp paprika
- 1 tsp light brown sugar
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp cumin ground
- 1/4 tsp oregano dried
- 1/8 tsp cayenne pepper
GUACAMOLE
- 3 medium avocado pitted
- lime juice of 1
- 3 Tbsp cilantro fresh, minced
- 2 Tbsp red onion minced
- salt pinch
TOPPINGS/SIDES
- tomato sliced
- lettuce chopped
- black beans drained and rinsed
- rice cilantro lime rice is our fave, cooked
- tortillas corn or flour
- lime wedges
- sour cream
- salsa (we love this 5 minute version)
Instructions
MAKE THE FAJITAS
- Preheat oven to 400°F and set aside a rimmed sheet pan.
- In a mixing bowl, add 2 1/2 Tbsp vegetable oil, lime juice, chili powder, paprika, sugar, onion powder, salt, garlic powder, cumin, oregano, cayenne. Whisk together and add chicken strips to the bowl and toss to combine. Cover and refrigerate while oven preheats.
- Use tongs to add chicken to sheet pan. Add sliced onion and peppers to same mixing bowl with residual spice mixture, along with remaining 1/2 Tbsp vegetable oil and toss to combine. Add to sheet pan alongside chicken.
- Bake for about 20 minutes, or until the chicken strips reach an internal temperature of 165 degrees Fahrenheit. If the peppers and onions aren’t cooked quite enough, remove the chicken from the pan and place the pan with the vegetables back in the oven for an additional 5-10 minutes until they are soft and a bit caramelized.
MAKE GUACAMOLE
- Scoop out the flesh of the pitted avocados and add to a mixing bowl. Add lime juice and mash with a fork or potato masher.
- Stir in cilantro, red onion and a pinch of salt. Taste and add more salt if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 25g | 8% |
| Protein | 41g | 82% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 109mg | 36% |
| Sodium | 537mg | 22% |
| Potassium | 1659mg | 35% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 2703IU | 54% |
| Vitamin C | 158mg | 176% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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