Sheet Pan Chicken Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
377 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Chicken Fajitas
Description
The Sheet Pan Chicken Fajitas recipe centers on marinating chicken breasts and sliced vegetables in a rich mix of chili powder, smoked paprika, cumin, garlic and onion powders, oregano, salt, and pepper. These aromatics imbue the ingredients with a smoky and earthy profile. Drizzled with olive oil and evenly coated with spices, the chicken and vegetables roast uncovered in a hot oven at 450°F. The method produces juicy chicken with a nicely spiced crust and soft, flavorful bell peppers and onions that lend a gentle sweetness and a little bite from the mild caramelization. Cutting the rested chicken into strips and serving alongside tortillas and typical fajita accompaniments rounds out the dish for easy assembling at the table.
This dish fits well for a straightforward meal that balances protein and vegetables with robust seasoning. It works well for gatherings or family dinners where guests can customize their fajitas with their choice of toppings, such as lime wedges, sour cream, and guacamole. The recipe suggests using a half sheet or full-size baking sheet for better spreading and browning of ingredients.
According to the notes, the recipe serves 4 to 6 people. Resting the chicken after baking helps retain its juices, maintaining tenderness before slicing. The recipe is also featured in a published cookbook, underscoring its tested reliability.
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper or to taste
- 4 chicken breast boneless skinless
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium onion sliced
- 3 tablespoons olive oil
- tortilla optional, to taste, for serving
- lime
- sour cream
- guacamole
Instructions
- Preheat your oven to 450F and move the rack to the top third of the oven.
- Line a baking sheet with foil. I use a baker's half sheet, but a full-size sheet will work too if you want everything spread out a bit more for better browning.
- Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, and salt & pepper to a small bowl and mix together.
- Place the chicken breasts and veggies onto the baking sheet and drizzle the olive oil over top. Toss until everything is nicely coated in the oil, and then sprinkle the spice mixture on top and use your hands to rub the spice mixture all over both sides of the chicken and the veggies.
- Bake, uncovered, for 20-25 minutes (25 minutes for larger pieces of chicken) or until the chicken breasts are cooked (165F) and the veggies are tender.
- Let the chicken rest for 5 minutes before cutting it into strips, and then serve as desired.
Notes
- This recipe yields 4-6 servings when served with tortillas and toppings, as chicken breasts are sliced for sharing.
- Allow the chicken to rest for about 5 minutes after baking to help retain moisture before slicing.
- Using a larger baking sheet helps spread ingredients for better browning and roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 49g | 98% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 880mg | 37% |
| Potassium | 960mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 939IU | 19% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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