Sheet Pan Chicken Fajitas
Juicy chicken and colorful peppers roast together in one pan for fast, flavorful fajitas.
Ingredients
Scaled from 4 servings
- 1 pound boneless skinless chicken breasts
- 1 medium yellow onion (thinly sliced)
- 3 bell peppers (any color, sliced)
- 3 tablespoons olive oil
- 1 lime (divided use)
- flour tortillas
- toppings as desired
- 1 tablespoon chili powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Instructions
-
Preheat oven to 425°F.
-
In a large bowl, mix olive oil, juice from half the lime, chili powder, salt, cumin, smoked paprika, onion powder, black pepper, and garlic powder.
-
Slice chicken across the grain into ½-inch strips. Add chicken, peppers, and onion to the bowl and toss well to coat.
-
Spread the mixture in a single layer on a large sheet pan.
-
Bake for 15 minutes or until chicken is cooked through to an internal temperature of 165°F. Broil for 3 to 5 minutes, just until edges are lightly charred.
-
Meanwhile, wrap the tortillas in foil and place them on the lower rack of the oven for 5 minutes.
-
Remove from the oven and squeeze the rest of the lime over top.
-
Serve hot with warm tortillas and toppings.
Nutrition
Per serving
| Calories | 277 |
|---|---|
| Fat | 14 |
| Saturated fat | 2 |
| Trans fat | 0.01 |
| Unsaturated fat | 11 |
| Cholesterol | 73 |
| Sodium | 1044 |
| Carbohydrates | 13 |
| Fiber | 4 |
| Sugar | 5 |
| Protein | 26 |