Description
Easy and flavorful sheet pan chicken fajitas with tender chicken, bell peppers, and onions. Perfect for a quick weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 2 bell peppers (any color), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- 8 small flour tortillas
- Optional toppings: sour cream, avocado, cilantro, shredded cheese
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss chicken, bell peppers, and onion with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Spread mixture evenly on a sheet pan.
- Bake for 20-25 minutes, stirring once halfway through, until chicken is cooked and vegetables are tender.
- Drizzle lime juice over the mixture and toss.
- Serve warm with tortillas and optional toppings.
Notes
- Cut chicken and vegetables evenly for uniform cooking.
- Adjust spice levels to your preference.
- For crispier vegetables, broil for the last 2-3 minutes.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (2 fajitas)
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
