Sheet Pan Chicken Fajitas
User Reviews
5
Sheet Pan Chicken Fajitas
Description
Sheet Pan Chicken Fajitas combine tri-color bell peppers and sliced onions with thin strips of boneless chicken breast. The ingredients are coated with olive oil, garlic, and a spice mix including chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper. Roasting at a high temperature in the oven caramelizes the vegetables and cooks the chicken through, developing a slightly charred flavor especially when finished under the broiler.
The result is tender chicken with a spicy, aromatic crust and vegetables that retain some crunch. Fresh cilantro and lime juice are added at the end, brightening the dish with citrusy herbal notes. Wrapped in flexible flour tortillas, these fajitas are versatile for serving with options like sour cream, guacamole, shredded cheese, or pico de gallo.
This meal works well for a quick weeknight dinner or casual gatherings. The use of the sheet pan simplifies preparation and cleanup. Using whole wheat plus tortillas with higher protein content can add a nutritional option. Adjust seasoning amounts to match desired heat level.
Ingredients
- 3 bell pepper seeded and sliced, tri-color
- 1 medium yellow onion sliced, or red onion
- 1 ¼ lb. chicken breast sliced into small strips, boneless
- 2 Tablespoons olive oil
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt fine sea salt
- ½ teaspoon black pepper ground
- lime about 2 Tablespoons, juice from one
- ¼ cup cilantro plus more for topping if desired, chopped, fresh
- 8 flour tortillas see note for my brand suggestion
- salsa sour cream or full fat greek yogurt, Guacamole or avocado, shredded cheese, and hot sauce, optional topping, or pico de gallo
Instructions
- Preheat oven to 425°F.
- Add bell peppers, onion and chicken into a bowl. Toss with oil, garlic and spices.
- Spread onto a large baking sheet and bake for 15-20 minutes, tossing at the 10-minute mark. You can bump the heat to broil for the last 2-3 minutes to get a little char on everything if desired. I did 18 minutes total – baked for 15 minutes and then 3 minutes on a high broil (500°F).
- Top chicken mixture with fresh cilantro and drizzle on lime juice. Toss to combine.
- Serve chicken and veggies in warm tortillas with toppings of choice. I recommend guacamole, salsa, cheese and hot sauce.
Notes
- Use Maria and Ricardo's whole wheat plus flour tortillas for higher protein and moderate calories.
- Broiling for the last few minutes enhances the char and flavor on chicken and vegetables.
- Toss with fresh lime juice and cilantro after cooking to add brightness and freshness.
- Customize toppings such as guacamole, salsa, cheese, or sour cream as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 2fajitas w/out toppings | |
| Calories | 321kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 882mg | 37% |
| Potassium | 651mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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