Sheet Pan Chicken Fajitas

Posted by by Sara 1 year Ago 157 Views

Ingredients:

For the Chicken Fajitas:

  • 1 1/2 lbs boneless, skinless chicken breasts or thighs, sliced into strips
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 lime, juiced
  • 1 tablespoon fresh cilantro, chopped (optional)

For Serving:

  • Flour tortillas (or corn tortillas for gluten-free)
  • Sour cream (optional)
  • Salsa (optional)
  • Guacamole (optional)
  • Lime wedges (optional)
  • Fresh cilantro (optional)

Instructions:

Step 1: Preheat the Oven

  1. Preheat your oven: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.

Step 2: Prepare the Chicken and Vegetables

  1. Season the chicken: In a large bowl, combine the sliced chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until the chicken is evenly coated with the spices.
  2. Prepare the vegetables: Add the sliced bell peppers and onion to the same bowl and toss them with a little more olive oil, salt, and pepper.

Step 3: Roast the Fajitas

  1. Spread on the sheet pan: Arrange the seasoned chicken, peppers, and onions in a single layer on the prepared sheet pan. Make sure they are spread out evenly for even cooking.
  2. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.

Step 4: Finish and Serve

  1. Add lime juice: Once done, remove the sheet pan from the oven. Squeeze fresh lime juice over the chicken and vegetables.
  2. Garnish: Sprinkle with chopped fresh cilantro if desired.
  3. Serve: Warm the tortillas and serve the fajita mixture in the tortillas, adding toppings such as sour cream, salsa, guacamole, and extra lime wedges.

Tips:

  • Use chicken thighs: For a juicier, more flavorful fajita, try using boneless, skinless chicken thighs instead of breasts.
  • Veggie variations: Add other veggies like zucchini, mushrooms, or corn to make it even more hearty.
  • Make it spicier: Add some sliced jalapeños or a dash of cayenne pepper for some extra heat.
  • Meal prep: This recipe is great for meal prep! Make a double batch and store it in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.

Nutrition (Per Serving – 1 fajita with toppings):

  • Calories: 300-350 kcal
  • Protein: 30g
  • Fat: 15g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 600mg