Sheet Pan Chicken Fajitas
Nothing beats these sheet pan chicken fajitas when you need a simple dinner that makes everyone happy! Tender chicken, flavorful veggies!
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lime juice from 1 large lime
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 and 1/2 pounds boneless, skinless chicken breasts thin-sliced
- 2 bell peppers any color, sliced into strips
- 1 large red or sweet onion sliced into strips
- tortillas
- toppings: avocado, cilantro, lime wedges, salsa, sour cream, etc.
Instructions
- Preheat oven to 375 degrees F. Line a large, rimmed sheet pan with parchment for easier clean up. Set aside.
- In a large bowl, combine olive oil, lime juice, chili powder, garlic powder, cumin, salt, and cayenne pepper. Stir into a loose paste, then add the whole chicken breasts, sliced peppers, and sliced onion to the bowl. Toss and turn with kitchen tongs to coat the chicken and veggies evenly. Set aside. (This step can be done up to 30 minutes in advance, if you have time, but that is not critical.)
- Transfer chicken and veggies to the sheet pan in an even layer and drizzle marinade from the bowl on top. Bake for 15-20 minutes, until chicken is fully cooked. Remove chicken from the pan to a cutting board.
- Return peppers and onions to the oven on the broil setting for 2-3 minutes, watching carefully, just until the edges have a slight char. (If you want to warm tortillas in the oven, this is also a great time to do that.)
- Slice chicken into strips, return to the sheet pan (or a serving platter) with the veggies, and squeeze a bit more lime juice over everything. Assemble fajitas with toppings as desired.
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Notes
- Use thin-sliced chicken, or butterfly your pieces, for the maximum amount of exposure to the marinade and therefore maximum flavor. This also helps ensure the pieces cook in the estimated amount of time.
Nutrition Estimate
Calories: 495 kcal, Carbohydrates: 36 g, Protein: 42 g, Fat: 19 g, Saturated Fat: 3 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 109 mg, Sodium: 920 mg, Potassium: 896 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 2273 IU, Vitamin C: 80 mg, Calcium: 86 mg, Iron: 4 mg