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Sheet Pan Chicken Fajitas
Course:
Dinner
Cuisine:
Mexican
Keyword:
chicken
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
servings
Calories:
446
kcal
Author:
Amanda Carlisle
Need a simple dinner that doesn't dirty all the dishes? This simple and tasty Sheet Pan Chicken Fajita Recipe is perfect!
Print Recipe
Equipment
sheet pan
Ingredients
Ingredients
2
pounds
skinless boneless chicken breasts
sliced thin
4
bell peppers
orange, yellow, red and green (or any combo), sliced thin
1
red onion
sliced thin
4
tablespoons
olive oil
or avocado oil
1
tablespoon
Chili Powder
1
teaspoon
garlic powder
1 ½
teaspoons
ground cumin
1 ½
teaspoons
paprika
1
teaspoon
onion powder
½
teaspoon
kosher salt
½
teaspoon
black pepper
⅛
teaspoon
cayenne pepper
or more if you like
toppings
sour cream, guacamole, tortillas, lettuce, tomato, etc.
Instructions
Preheat oven to 425 degrees
Set out large sheet pan
Slice chicken into thin strips and add to sheet pan
Slice peppers and onions into thin strips, and add to sheet pan
Mix chicken and vegetables together
Drizzle with oil
Sprinkle with seasoning
Mix well
Bake for 25-30 minutes or until chicken is no longer pink and the vegetables are tender
Serve immediately in tortillas, cauliflower rice, or as lettuce wraps
Top with your favorite toppings
Store leftovers in refrigerator
Notes
Gluten Free
This recipe is naturally gluten free. Double check all spices to ensure you are using gluten free ingredients if this is important to you.
Nutrition
Calories:
446
kcal
|
Carbohydrates:
13
g
|
Protein:
50
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Cholesterol:
145
mg
|
Sodium:
595
mg
|
Potassium:
1209
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
4782
IU
|
Vitamin C:
157
mg
|
Calcium:
40
mg
|
Iron:
2
mg