5 from 12 votes
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas combine thinly sliced chicken breast with multi-colored bell peppers and red onion seasoned with a blend of cumin, chili powder, onion powder, salt, and red pepper flakes. Tossed with olive oil and lime juice, the mixture is roasted on a baking sheet to develop tender, flavorful fajita fillings perfect for serving in warm flour tortillas.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
12
fajitas
Calories:
164 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 fajitas
Amount Per Serving
Calories 164
% 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.