Sheet Pan Chicken Fajitas
A simple yet delicious Sheet Pan Chicken Fajitas recipe that brings joy to the family with vibrant flavors and minimal clean-up.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Tortillas for serving
- Optional toppings: sour cream, cheese, guacamole, salsa
Instructions
- Preheat the oven to 400°F (200°C).
- Mix together the olive oil and spices: chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Add the chicken, bell pepper, and onion to the bowl. Toss everything until evenly coated.
- Spread the chicken and vegetable mixture evenly on a sheet pan.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and veggies are tender.
- Remove from the oven and let cool slightly before slicing the chicken into strips.
- Serve in tortillas with your choice of toppings.
Notes
Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer bag for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Find it online: https://www.thestationrecipes.com/sheet-pan-chicken-fajitas/