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
12 fajitas
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Calories
164 kcal
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Course
Main Course
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Cuisine
Mexican
Sheet Pan Chicken Fajitas
Description
This recipe for Sheet Pan Chicken Fajitas starts by preparing a homemade fajita seasoning mix of cumin, chili powder, onion powder, salt, and crushed red pepper flakes, providing smoky, spicy, and savory notes. Chicken breasts are thinly sliced for quick and even cooking, while bell peppers and red onions bring sweetness and vibrant color.
All the ingredients are combined with olive oil and fresh lime juice, which adds brightness and helps tenderize the chicken. The mixture is spread evenly on a foil-lined baking sheet to ensure roasting produces slightly caramelized edges on the chicken and vegetables while keeping them juicy inside.
The dish is commonly served wrapped in warm flour tortillas. Tips for warming tortillas include stovetop, microwave, or oven methods, ensuring softness and pliability for rolling.
Ingredients
Fajita Seasoning Mix
- 2 teaspoons cumin ground
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon red pepper flakes crushed
Chicken Fajitas
- 4 chicken breast boneless skinless
- 3 large bell peppers sliced, multi-color
- 1 medium red onion sliced
- 2 teaspoons garlic about 2 cloves, minced
- 2 tablespoons olive oil
- 1/4 cup lime juice about 2 limes
- 12 (6-inch) flour tortillas for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a 13x18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray.
- In a small bowl, stir together 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon crushed red pepper flakes.
- Thinly slice 4 boneless skinless chicken breasts into pieces that are about 2 inches long and no thicker than 1/4 of an inch. Place in a large mixing bowl.
- Core and slice 3 large multi-color bell peppers and slice the 1 medium red onion. Add to the bowl with the chicken along with 2 teaspoons minced garlic.
- Drizzle 2 tablespoons olive oil over the sliced chicken and vegetables. Sprinkle the fajita seasoning over the mixture. Toss everything together until the chicken and vegetables are evenly coated with the seasoning.
- Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Drizzle any remaining oil from the bowl over the top.
- Bake in the preheated oven for 15 minutes, then carefully stir the chicken and vegetables. Continue cooking for an additional 5-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are softened and slightly browned.
- Remove the pan from the oven. Drizzle 1/4 cup lime juice over the chicken and vegetables, and toss to combine.
- Warm 12 (6-inch) flour tortillas and serve the chicken and vegetables in them. Optionally, top with sour cream, fresh cilantro, guacamole, or salsa.
Notes
- To warm tortillas on the stovetop, heat each for about 30 seconds per side on medium-high heat for softness.
- Microwave tortillas stacked between damp paper towels in 20-second intervals until warm and pliable.
- Alternatively, wrap tortillas in foil and heat at 350°F for 10–15 minutes for evenly warmed tortillas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12fajitas
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1fajita | |
| Calories | 164kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 24mg | 8% |
| Sodium | 468mg | 20% |
| Potassium | 216mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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