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Sheet Pan Chicken Fajitas

I can't think of an all around easier or tastier dinner than these Sheet Pan Chicken Fajitas! They're made with seasoned chicken and vegetables, roasted all on one pan and served in warm flour tortillas with your favorite toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5
Calories: 424
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts (sliced (against the grain) into 1/2-inch thick strips)
  • 3 bell peppers (I use green, yellow and red , cored and sliced into strips)
  • 1 yellow onion (thinly sliced)
  • 2 cloves garlic (, minced)
  • 3 Tablespoons olive oil
  • 1 lime
  • 1/4 cup fresh cilantro (, chopped)
  • 8-10 small flour tortillas
  • Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper

Method
 

  1. Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
  2. Preheat oven to 425 degrees F.
  3. Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
  4. Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
  5. Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.

Nutrition

Serving: 1gCalories: 424kcalCarbohydrates: 34gProtein: 34gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 87mgSodium: 519mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure the chicken stays juicy, use a meat thermometer to check for an internal temperature of 165°F; overcooking can lead to dryness.
  • If you want to save time, prep the chicken and veggies a day ahead and store them in the fridge; this will enhance the flavors when you bake them.
  • For a smoky twist, consider adding sliced jalapeños or substituting the bell peppers with poblano peppers for a little extra heat.
  • Store any leftovers in an airtight container in the fridge for up to 3-4 days; they reheat best in a skillet over medium heat to maintain texture.
  • Wrap the tortillas in foil and warm them in the oven during the last 5 minutes of cooking for a soft and pliable texture that’s easy to fill.

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