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Sheet Pan Chicken Fajitas
This easy Sheet Pan Chicken Fajitas recipe uses my wildly popular, tested-and-perfected homemade fajita seasoning.
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
- ●cutting board
📝 Preparation Steps
1
To make the fajita seasoning, in a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt (I like 1 teaspoon).
chili powder2 teaspoonsground cumin1 teaspoonpaprika1 teaspoonSaltSalt and freshly ground black pepper
2
To marinate the chicken, in a large zipper-top plastic bag, add chicken, cilantro, lime juice, and fajita seasoning. Mash until chicken is evenly coated. Marinate at least ⏱️ 30 minutes at room temperature or up to ⏱️ 1 hour in the refrigerator.
lime juice3 tablespoons
3
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment for easy cleanup.
4
In a large bowl, add bell peppers and onions. Add olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat. Transfer to prepared baking sheet and arrange in an even layer.
olive oil1 tablespoonSaltSalt and freshly ground black pepper
5
Place chicken on top of the peppers and onions. Roast until chicken is golden and crisp and reaches 165 degrees on an internal thermometer, about 20 to ⏱️ 30 minutes.
6
Transfer chicken to a cutting board and rest for ⏱️ 5 minutes before cutting into strips. Serve with peppers and onions, flour tortillas, sour cream, and hot sauce (or your favorite toppings).
Nutrition Facts
calories
335 kcal
fat Content
10 g
serving Size
6 oz chicken + veggies
fiber Content
3 g
sugar Content
5 g
sodium Content
287 mg
protein Content
50 g
trans Fat Content
0.03 g
cholesterol Content
145 mg
carbohydrate Content
10 g
saturated Fat Content
2 g
unsaturated Fat Content
6 g
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