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.
Course
Dinner
Cuisine
Mexican
Keyword
Sheet Pan Chicken Fajitas, Sheet Pan Fajitas
Prep Time10minutes
Cook Time20minutes
Servings4
Calories284kcal
AuthorMelissa
Ingredients
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
lime
fresh cilantro for garnish
tortillaswarmed
Instructions
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.
Recipe Notes
Tortillas are not included in the nutrition facts.
Nutrition Facts
Sheet Pan Chicken Fajitas
Amount Per Serving
Calories 284Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 109mg36%
Sodium 800mg35%
Potassium 878mg25%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 38g76%
Vitamin A 2393IU48%
Vitamin C 135mg164%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.