Sheet Pan Chicken Fajitas
Healthy and easy sheet pan chicken fajita dinner that comes together in 30 minutes with bold and spicy Mexican flavors.
Equipment
- Large Sheet Pan
Ingredients
- 2 lbs chicken breast sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion sliced
- 3 tbsp olive oil
- 2 tbsp lime juice
- 2 tsp salt
Seasoning
- 2 tsp chili powder
- 2 tsp cumin powder
- 2 tsp paprika powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 400F (200C).
- Combine the ingredients for seasoning in a small bowl.
- In a large bowl, add the chicken and the seasoning. Toss to combine. Add the vegetables and mix. Mix in salt and olive oil and spread evenly on a large sheet pan. You can do this step on the sheet pan itself.
- Bake in the oven for 20 minutes. If there's any water in the pan, discard it in the sink and return the sheet pan to the oven. Broil for 3 to 4 minutes to char the top of the chicken and veggies.
- Serve with warmed tortillas or your choice of wrap with toppings: sliced avocadoes, shredded cheese, guacomole, sour cream, chopped cilantro etc.
Notes
Great as Meal Prep. Leftovers can be kept in the refrigerator in air-tight container for 3 to 4 days.
Warm leftovers in a skillet on the stove or reheat in the oven.
Nutrition
Serving: 113 g | Calories: 203 kcal | Total Carbs: 6.6 g | Protein: 25 g | Fat: 8.5 g | Saturated Fat: 0.8 g | Sodium: 648 mg | Fiber: 1.6 g | Sugar: 3.3 g | Calcium: 24 mg | Iron: 1 mg
DID YOU MAKE THIS?I want to know! Leave a comment & recipe rating below or tag @loveandotherspices on social media!