Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican-inspired
Ingredients: 1.5 lbs boneless, skinless chicken breast, sliced into strips; 3 bell peppers (mixed colors), sliced; 1 large yellow onion, sliced; 2 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt, plus more to taste; 1/4 tsp black pepper; 8 small flour or corn tortillas, warmed; Lime wedges, for serving

One pan, minimal cleanup, on the table in about 35 minutes.

Prep10 min

Cook25 min

Total35 min

Servings4

CategoryMain Dishes

Ingredients

1.5 lbs boneless, skinless chicken breast, sliced into strips
3 bell peppers (mixed colors), sliced
1 large yellow onion, sliced
2 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
8 small flour or corn tortillas, warmed
Lime wedges, for serving

Instructions

Preheat oven to 425°F (220°C) and line a large sheet pan with foil.
In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Add chicken, peppers, and onion to the sheet pan. Drizzle with olive oil and toss with the spice mix until evenly coated.
Spread everything into a single layer and roast for 20-25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables have some char.
Squeeze fresh lime over the pan, then serve in warmed tortillas.

Nutrition (per serving)

340 kcalCalories

32gProtein

28gCarbs

11gFat

4gFiber

420mgSodium

Notes

Swap the tortillas for lettuce cups to cut the carbs down significantly.
Leftovers keep well for 3-4 days and reheat fine for lunch the next day.
If your peppers are still watery after 25 minutes, run the pan under the broiler for 2-3 minutes to dry them out and get some char.