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–+ servings

Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are a quick and easy dinner, with all the flavor and none of the fuss.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals
Cuisine: Mexican
Calories: 315
Ingredients Method Nutrition Notes

Ingredients
  

For the fajitas
  • 3 tablespoons avocado or vegetable oil divided
  • 3 bell peppers sliced into strips (any color)
  • 1 yellow onion sliced into strips
  • 1 1/2 pounds boneless skinless chicken breasts sliced against the grain into strips
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon red pepper flakes optional, for heat
  • 1 lime fresh, for juicing

Method
 

Prepare and roast vegetables
  1. Preheat your oven to 400°F. Place a rimmed baking sheet inside the oven while it preheats so it gets hot.
  2. In a large bowl, toss the sliced bell peppers and onion with 1 tablespoon of the oil. Carefully remove the hot baking sheet from the oven and spread the vegetables in an even layer. Roast for 8 minutes.
Season and finish cooking
  1. In the same bowl, combine the remaining 2 tablespoons of oil with the chicken strips, chili powder, cumin, garlic powder, salt, black pepper, smoked paprika, coriander, and red pepper flakes (if using). Toss to coat evenly.
  2. Remove the baking sheet from the oven and drain off any excess liquid. Add the seasoned chicken to the sheet, spreading the pieces out so they don't touch each other.
  3. Return the sheet to the oven and bake for 15-20 minutes, until the chicken is cooked through and the vegetables are tender and lightly charred. Squeeze the fresh lime juice over the top and serve with your favorite toppings.

Nutrition

Calories: 315kcalCarbohydrates: 12gProtein: 34gFat: 14gSaturated Fat: 2gCholesterol: 95mgSodium: 680mgFiber: 3gSugar: 6g

Notes

For best results, slice the chicken against the grain to ensure tender strips. Do not use olive oil for this recipe; the high heat (400°F) can cause it to smoke. Avocado or vegetable oil are excellent choices. These fajitas are best enjoyed fresh, but you can prep the veggies and chicken a day ahead and store them separately in the fridge. Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or on the stovetop. Serve with warm tortillas, sour cream, guacamole, and salsa.

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