Sheet Pan Chicken Fajitas
Servings 4 servings
Calories 335kcal
Ingredients
For the fajita seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper or less, to taste
- Salt
For the fajitas:
- 2 pounds boneless, skinless, chicken breasts (see note 1)
- 1/4 cup minced fresh cilantro
- 3 tablespoons lime juice
- 3 bell peppers stemmed, seeded, and sliced
- 1 large red onion peeled, halved, and thinly sliced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- flour tortillas warmed, for serving
- sour cream and hot sauce, cilantro, and lime wedges, for serving
Instructions
- 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).
- 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.
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment for easy cleanup.
- 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.
- 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.
- 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).
Notes
- Chicken breast: For juicier chicken, substitute boneless, skinless chicken thighs for the breasts.
- Yield: This recipe makes about 24 ounces cooked chicken and 6 cups veggies, enough for 4 servings, 6 ounces chicken and 1 cup veggies per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 6 oz chicken + veggies | Calories: 335kcal | Carbohydrates: 10g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 287mg | Potassium: 1135mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3537IU | Vitamin C: 123mg | Calcium: 37mg | Iron: 2mg