Sheet Pan Chicken Fajitas
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
202 kcal
-
Course
Main Course
-
Cuisine
Mexican
Sheet Pan Chicken Fajitas
Description
Sheet Pan Chicken Fajitas feature thin strips of boneless, skinless chicken breast tossed with sliced bell peppers and red onion. The mix is coated with olive oil, white wine vinegar, and a blend of chili powder, cumin, smoked paprika, garlic and onion powders, salt, and pepper. Baking at a high temperature allows the chicken to cook fully while the peppers and onions become tender but retain some texture. After baking, lime juice and fresh cilantro are stirred in to add brightness and fresh herbal notes.
The fajitas can be served immediately, typically wrapped in either corn or flour tortillas, making for an easy assembly meal. They can also be accompanied by Mexican rice to add body to the dish. The baking method reduces cleanup and lets the flavors meld as the edges of the vegetables caramelize slightly.
The recipe suggests using medium-sized peppers and onions for better spreading on one pan; if using larger vegetables, consider dividing the ingredients between two pans to ensure even cooking. This approach helps keep the chicken juicy and vegetables perfectly tender without crowding.
Ingredients
- 1 1/2 pounds chicken breast cut into thin strips, boneless, skinless
- 3 medium bell peppers cut into strips
- 1 medium red onion sliced
- 3 tablespoons olive oil plus more for greasing
- 1 tablespoon white wine vinegar
- 4 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons lime juice (about the juice of 1 lime)
- 1/4 cup cilantro optional, chopped
Instructions
- Preheat oven to 425°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray. Set aside.
- In a large bowl, add chicken, bell peppers, onions, olive oil, white wine vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika and black pepper.
- Toss together until everything is combined and evenly coated.
- Transfer to the prepared baking sheet and spread out into an even layer so that everything cooks evenly.
- Place in the oven and bake for 20-25 minutes or until the chicken is completely cooked through.
- Mix in lime juice and cilantro. Serve immediately in warm corn tortillas, flour tortillas or with Mexican rice.
Notes
- Spread ingredients evenly; use two baking sheets if vegetables are large to avoid overcrowding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 202kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 79mg | 26% |
| Sodium | 727mg | 30% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 45mg | 50% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
