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Sheet Pan Chicken Fajitas
Chicken breasts strips, bell peppers and onions are all tossed together on a baking sheet with spices and oil and baked in the oven until cooked through. It doesn't get any easier than this!
👥 4 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 15 min🔥 Cook: 18 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 400°F (200°C). Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
2
For the seasoning: In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)2 tspground paprika1 tsp
3
For the fajitas filling: Spread bell peppers and yellow onion onto baking sheet.
medium yellow onion (, halved and sliced from top to root)1
4
Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips.
garlic (, minced)2 cloves
5
Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
olive oil3 Tbsp
6
Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about ⏱️ 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center).
7
Wrap tortillas tightly in foil and warm in oven during last ⏱️ 5 minutes of fajita filling cooking.
8
Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat.
fresh lime juice2 Tbspchopped cilantro3 Tbsp
9
Serve filling warm in warm tortillas with desired toppings.
Nutrition Facts
calories
518 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
1510 mg
protein Content
42 g
cholesterol Content
108 mg
carbohydrate Content
41 g
saturated Fat Content
3 g
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