Description
Enjoy the delightful flavors of Sheet Pan Chicken Fajitas. This recipe features tender chicken and vibrant bell peppers, all tossed in a zesty spice mix, making it an easy and satisfying meal perfect for busy weeknights.
Ingredients
Scale
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine salt
- ½ teaspoon black pepper or lemon pepper
- 1 to 1 ½ lbs boneless skinless chicken breast, cut into thin strips
- 3 bell peppers (orange, yellow, and/or red), cut into strips
- 1 medium-large sweet yellow onion (like a vidalia onion), sliced into strips
- 1 tablespoon avocado oil
- 12-16 small flour tortillas (5- to 6-inches) or corn tortillas
- optional for serving: guacamole or mashed avocado, fresh cilantro, lime wedges, sour cream
Instructions
- Preheat the oven to 425℉ and place an extra-large sheet pan on the middle rack.
- In a bowl, mix together chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
- In a large bowl, combine chicken, bell peppers, and onion strips. Drizzle with avocado oil and sprinkle the spice mixture over the top. Toss to coat evenly.
- Carefully remove the hot sheet pan and mist it with nonstick spray.
- Spread the chicken and vegetable mixture evenly on the sheet pan and bake for 14 to 16 minutes until cooked through.
- Wrap tortillas in foil and place them in the oven for the last 5 minutes of cooking to warm.
- Serve the chicken and veggies in tortillas, topped with your choice of guacamole, cilantro, lime wedges, and sour cream.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
Feel free to customize the vegetables based on your preference.
Using smoked paprika adds a delicious depth of flavor.
Nutrition
- Serving Size: 1 fajita
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg