Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are an easy, one pan meal that's ready in less than 30 minutes. Fast, fresh, and loaded with flavor, this simple meal will become a dinnertime favorite!
Equipment
Ingredients
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small red onion cut into chunks
- 1 pound boneless skinless chicken breasts cut into strips
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Lime, cilantro, tortillas if desired
Instructions
- Preheat oven to 425°F. Line a large baking pan with parchment paper or lightly grease with cooking spray. Set aside.
- In a large bowl, add the sliced vegetables, chicken, and olive oil. Stir to combine. Set aside.
- In a small bowl, combine chili powder, garlic powder, cumin, onion powder, paprika, salt and pepper. Sprinkle over vegetables and chicken and thoroughly toss to coat, ensuring every piece is seasoned.
- Spread evenly onto prepared pan. Bake for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Drizzle with fresh lime juice and chopped cilantro, if desired, and serve with tortillas.
Notes
- Chicken fajitas will keep in an airtight container in the refrigerator for up to three days.
- See my tips and tricks for making these Sheet Pan Chicken Fajitas above the recipe box.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 10g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 154mg | Potassium: 695mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1678IU | Vitamin C: 120mg | Calcium: 26mg | Iron: 2mg