5 from 63 votes
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas feature thinly sliced chicken and a colorful mix of bell peppers, jalapeño, and red onion tossed with a spice blend and lime juice, then baked on a single pan for a straightforward meal. The spices include chili powder, cumin, paprika, and garlic powder, creating a flavorful paste that coats the ingredients. This approach combines roasting and marinating to achieve tender, juicy chicken with caramelized vegetables ready to serve with tortillas and toppings.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
people
Calories:
289 kcal
Course:
Main Course, Lunch
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 289
% 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.