Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas are an easy weeknight dinner with juicy chicken, peppers, and onions roasted together in one pan. Toss it in the oven and use the time to set out toppings and get dinner ready. Dinner is on the table in 35 minutes with almost no cleanup.
Ingredients
- 1 pound chicken breast boneless skinless chicken breast
- 2 bell peppers green, red, yellow, or orange
- 1 medium red onion
- ¼ cup olive oil
- 2 teaspoons oregano dried
- 1 teaspoon cumin dried
- 1 teaspoon garlic powder dried
- ½ teaspoon paprika dried
- 1/4 teaspoon cayenne pepper dried
- 1 teaspoon salt
- 1 medium lime- juice only Juice from 1 lime about 2 tablespoons
- 8 small tortillas flour or corn
Instructions
- Preheat the oven to 425. Lightly oil the pan with cooking oil.
- Slice the chicken, bell peppers, and onion into ¼-inch strips so they cook evenly. If the chicken breasts are especially thick, slice them in half before cutting into strips. Slicing chicken into strips against the grain (the short direction) will help it be more tender instead of chewy. Add the chicken and vegetables to the sheet pan in an even layer.1 pound chicken breast, 2 bell peppers, 1 medium red onion
- In a small bowl mix together olive oil, oregano, cumin, garlic powder, paprika, cayenne pepper and salt. Pour the mixture over the sliced chicken, peppers and onions. Gently toss the chicken, peppers and onions with the oil and spice mixture.¼ cup olive oil, 2 teaspoons oregano, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon salt
- Place the sheet pan in the oven for 25-30 minutes or until the chicken is cooked through. You can check the chicken with a meat thermometer that it has reached 165 in the center. Serve with warm soft tortillas and enjoy!1 medium lime- juice only, 8 small tortillas
Notes
How Much Per Person? - This recipe assumes about 3-4 ounces of chicken per person. Depending on how many other toppings you add to your tacos, this recipe can make 2-3 tacos per person or 8-12 tacos total. This recipe easily doubles, but use a second sheet pan so the pan isn't too crowded.
Tortillas - We enjoy these fajitas more if we warm up the tortillas. Flour tortillas taste best either warmed in a microwave wrapped in a paper towel, or warmed in the oven wrapped in foil. Corn tortillas taste best either watrmed wrapped in foil in the oven or briefly warmed in a dry skillet over medium heat. I've also thrown corn tortillas in the toaster oven to warm them fast.
Nutrition Info - Nutrition information is calculated without tortillas or toppings, as those can vary depending on what you use.
Nutrition
Calories: 283kcal | Carbohydrates: 8g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 718mg | Potassium: 620mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1992IU | Vitamin C: 81mg | Calcium: 38mg | Iron: 2mg