Sheet Pan Chicken Fajitas
A vibrant and effortless one-pan meal featuring tender chicken strips, crisp bell peppers, and onions tossed in a smoky spice blend.
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Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, sliced into strips
- 3 large bell peppers (any color), sliced
- 1 medium yellow onion, sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole lime, juiced
- 8 small flour tortillas, warmed
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet with non-stick spray.
- 2
Place the sliced chicken, bell peppers, and onions directly onto the sheet pan.
- 3
In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- 4
Drizzle the oil and spice mixture over the chicken and vegetables, tossing thoroughly with your hands or tongs to coat evenly.
- 5
Spread the mixture out into a single layer, ensuring the chicken pieces are not crowded for better browning.
- 6
Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
- 7
Remove from the oven and immediately squeeze the fresh lime juice over the entire pan.
- 8
Serve hot with warmed tortillas and your favorite toppings like sour cream, cilantro, or avocado.
Nutrition per Serving
385
Calories
38g
Protein
28g
Carbs
14g
Fat
5g
Fiber
6g
Sugar
840mg
Sodium
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