Sheet Pan Chicken Fajitas are a snap to make and loaded with fresh veggies and flavor! Colorful bell peppers, red onions and chicken tenders simply tossed together with olive oil and spices.
Sheet Pan Chicken Fajitas, Sheet Pan Fajitas
1 1/2poundsof chicken breast tenders
1yellow bell peppersliced into 1/4 inch slices
1red bell peppersliced into 1/4 inch slices
1orange bell peppersliced into 1/4 inch slices
1small red onionsliced into 1/4 inch slices
1 1/2tablespoonsof extra virgin olive oil
1teaspoonof kosher salt
several turns of freshly ground pepper
2teaspoonof chili powder
1/2teaspoonof garlic powder
1/2teaspoonof onion powder
1/2teaspoonof ground cumin
1/2teaspoonof smoked paprika
fresh cilantro for garnish
Preheat oven to 425 degrees.
In a large bowl, combine onion, bell pepper, chicken tenders, olive oil, salt and pepper and spices.
Toss to combine.
Spray baking sheet with non stick cooking spray.
Spread chicken, bell peppers and onions on baking sheet.
Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for additional 1-2 minutes just letting the veggies pick up some color. Watch carefully to make sure they don't start to burn.
In the last five minutes of cooking,not while the broiler is on, let tortillas wrapped in foil warm in the oven.
Squeeze juice from fresh limes over fajita mixture while hot and top with fresh cilantro.
Serve in warm tortillas.
Tortillas are not included in the nutrition facts.
Sheet Pan Chicken Fajitas
Amount Per Serving
Calories 284Calories from Fat 90
% Daily Value*
Saturated Fat 2g13%
Vitamin A 2393IU48%
Vitamin C 135mg164%
* Percent Daily Values are based on a 2000 calorie diet.