Sheet Pan Chicken Fajitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
289 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Sheet Pan Chicken Fajitas
Description
This recipe begins by marinating chicken strips and sliced bell peppers, red onion, jalapeño, and whole garlic cloves in a spice paste made from chili powder, cumin, kosher salt, paprika, garlic and onion powders, black pepper, olive oil, and lime juice. The mixture is allowed to marinate between 10 minutes and up to 24 hours, with adjustments for when to add vegetables depending on marination time.
Baking at 425°F on a foil-lined sheet pan allows the chicken to cook through while the peppers and onions soften and develop slight caramelization. The garlic cooks whole to mellow its flavor and blend with the other ingredients. The internal temperature of chicken is checked for safety.
Once baked, the fajita mixture is served with warm tortillas and optional accompaniments such as pico de gallo, guacamole, and cheese, allowing customization of each serving. The method provides a balanced mix of juicy chicken and flavorful roasted vegetables in one pan for minimal cleanup.
The recipe notes include flexible preparation times and substitution options for different meats or vegetables, making it adaptable to preferences or ingredient availability.
Ingredients
- 1 1/2 lbs chicken cut into thin strips
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 bell pepper julienned, orange
- 1 yellow bell pepper julienned
- 1 jalapeño sliced
- 3 cloves garlic whole, peeled
- 1/2 large red onion or 1 small red onion, cubed
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons lime juice
Instructions
- Pre-heat oven to 425 degrees and line a baking sheet with aluminum foil.
- Prep all of the veggies and set aside.
- Add all spices to a large bowl and mix well. Add oil and lime juice and mix well into a paste.
- Add chicken to the bowl and mix well. Add garlic, onion, and jalapeno to the bowl and mix again. Add peppers and mix well. Cover and let marinate for at least 10 minutes and up to 2 hrs. See recipe notes if marinating longer.
- Add chicken and veggies to the foil lined baking sheet and spread into an even layer.
- Bake for 25-30 minutes or until the internal temperature of the chicken reaches at least 165°.
- Serve with tortillas, over rice, and with your favorite condiments like pico de gallo, guacamole, and cheese.
Notes
- Meat with marinade can be prepared 10 minutes to 24 hours ahead for convenience.
- If marinating 10 minutes to 2 hours, combine meat and vegetables together; for overnight marination, marinate meat alone and add vegetables later, allowing at least 10 minutes more marination before cooking.
- Chicken breasts or thighs can be used, or steak as a substitute depending on preference.
- Bell pepper varieties can be varied according to taste; red onion is preferred but white onion works as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 953mg | 40% |
| Potassium | 498mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2742IU | 55% |
| Vitamin C | 164mg | 182% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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