Sheet Pan Chicken Fajitas
These chicken fajitas are baked in the oven on a sheet pan for a fuss free family meal that is full of flavor. Made with an easy homemade fajita seasoning.
Servings: 4 servings
Ingredients
- 1 ½ pounds boneless skinless chicken breast sliced into thick strips
- 3 bell peppers sliced into strips
- 1 red onion thinly sliced
- 2 garlic cloves minced
- 3 tablespoons olive oil
Seasoning
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For serving
- Flour tortillas
- Lime wedges
- Fresh cilantro
- Avocado
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the chicken, peppers, onions, garlic and olive oil on the baking sheet.
- Combine the ingredients for the seasoning in a small bowl, then sprinkle evenly over the chicken and vegetable mixture on the baking sheet.
- Toss everything together with tongs or your hands to evenly coat. Spread into an even layer.
- Cook in the preheated oven for 15-20 minutes, tossing once halfway through, until the chicken is cooked through and the vegetables are tender. In the last 5 minutes of cooking, tightly wrap a stack of tortillas in foil and place it on the baking sheet with the fajita mixture to warm them.
- Serve the fajitas with the warmed tortillas, along with lime juice, cilantro, and sliced avocados, if desired.
Video
Notes
Nutrition is for the chicken fajita mixture only and does not include the tortilla shells and additional (optional) toppings.
Storage: I recommend enjoying the chicken fajitas as soon as you make them since chicken can dry out easily. However, if you do have leftovers, you can wrap them in aluminum foil to keep warm for a couple hours at room temperature. Or store them in the fridge in an airtight container for a couple days. To reheat, place them on a pan or in in the microwave until heated through.
Substitutes: Feel free to substitute different kinds of spices, peppers and onions. It's a very flexible and forgiving recipe.
Nutrition
Calories: 332kcal | Carbohydrates: 10g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 511mg | Potassium: 913mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3397IU | Vitamin C: 119mg | Calcium: 37mg | Iron: 2mg
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