Description
A quick and flavorful sheet pan chicken fajitas recipe perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Tortillas for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the chicken, peppers, and onion into even pieces.
- Place the chicken and vegetables in a large bowl.
- Drizzle the olive oil over the mix and add chili powder, cumin, garlic powder, salt, and pepper.
- Toss everything until it looks well coated.
- Spread the chicken and vegetables in a single layer on a sheet pan.
- Bake in the preheated oven for 20 to 25 minutes.
- Check that the chicken is cooked through and the vegetables are tender.
- Warm the tortillas while the sheet pan rests for a few minutes.
- Serve the chicken and veggies in tortillas with your favorite toppings.
Notes
You can swap olive oil for avocado oil. Add tomatoes or a squeeze of lime for freshness. Use whole wheat tortillas for added fiber.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken fajitas, sheet pan meals, easy weeknight dinner