Sheet Pan Chicken Fajitas

Dinner

Sheet Pan Chicken Fajitas

These are not your typical restaurant chicken fajitas cooked with too much oil. This version is seasoned with a flavorful bend of spices and baked in the oven for a light and easy one pan meal. Serve them up with your favorite flour tortillas and salsa.

Sheet Pan Chicken Fajitas

Print recipe
  • 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Calories: 465

Nutrition

Serving Size
332g

Servings
4

Calories
465

Carbohydrates
36g

Total Fat
15g

Protein
41g

Sodium
601mg

Fiber
6g

Ingredients

  • 1 pound boneless, skinless chicken breast, sliced
  • 3 bell peppers, seeds and membranes removed, sliced
  • 1 sweet onion, skin removed, sliced into 6 wedges
  • 2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/8 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp fresh cilantro, chopped
  • 2 limes
  • 4 flour tortillas, medium size
  • salsa

Directions

  • Step 1

    Preheat the oven to 425 degrees F.

  • Step 2

    In a small bowl, add chili powder, paprika, smoked paprika, onion powder, garlic powder, cumin, cayenne, salt and olive oil to make spice paste. Stir to mix well.

  • Step 3

    Arrange sliced chicken, bell peppers and onion in one layer on a sheet pan. If overly crowded, use an additional sheet pan. Using a basting brush, apply the spice mixture paste  to the chicken and vegetables, covering as much surface area as possible.

  • Step 4

    Place sheet pan in the oven and bake for about 25 minutes. Remove from the oven and sprinkle freshly chopped cilantro on top. Serve with fresh lime wedges, salsa and tortillas.

Alternative Ingredient

You may substitute about 12 to 16 mini bell peppers for the 3 regular bell peppers in the recipe. Cook mini peppers whole.

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