Description
Sheet Pan Chicken Fajitas are a flavorful and quick meal option, perfect for busy weeknights.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 3 bell peppers
- 1 onion
- 2 tablespoon olive oil
- 1 tablespoon lime juice
- 2 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- In a large bowl, combine sliced chicken breasts, bell peppers, and onions. Drizzle with olive oil and lime juice. Add chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
- Spread the chicken and vegetable mixture in a single layer on a prepared sheet pan.
- Roast in the oven for about 18 to 25 minutes, stirring halfway through, until chicken is cooked through and veggies are tender.
- Serve the fajita mixture in warm tortillas with toppings like fresh cilantro, sour cream, guacamole, and lime wedges.
Notes
For gluten-free options, use corn tortillas or serve over a salad. For low-carb alternatives, skip the tortillas and use lettuce wraps. Customize seasoning to taste.
Nutrition
- Serving Size: 1 fajita
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg