Sizzling Sheet Pan Chicken Fajitas: Easy Flavor Burst Awaits

Discover a delicious and easy one-pan meal with these Sheet Pan Chicken Fajitas.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Veggies

1.5 pounds boneless, skinless chicken breasts cut into thin strips for quick cooking
1 each red bell pepper adds sweetness and vibrant color
1 each yellow bell pepper brings a sunny hue and fresh flavor
1 each orange bell pepper enhances the color palette
1 each red onion cut into wedges
3 cloves garlic minced
3 tablespoons olive oil helps crisp up the veggies
0.25 cup chopped fresh cilantro leaves can be replaced with parsley
2 tablespoons freshly squeezed lime juice for flavor balance
6 8-inch flour or corn tortillas warm them for serving

For the Chili Powder Mixture

2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper season to taste

Equipment

Baking Sheet
measuring spoons
knife
cutting board

Method

How to Make Sheet Pan Chicken Fajitas

Preheat your oven to 425°F.
Lightly oil a baking sheet or coat it with nonstick spray.
Place the chicken, bell peppers, onion, and garlic on the prepared baking sheet. Drizzle with olive oil and sprinkle on the chili powder mixture; gently toss everything to combine.
Slide the pan into the oven and bake for 25 minutes.
Once baked, stir in the cilantro and lime juice.
Serve immediately with warmed tortillas.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 25IUVitamin C: 150mgCalcium: 4mgIron: 10mg

Notes

Optional: Top with avocado slices for an extra creamy touch.

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