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Sheet-Pan Chicken Fajitas
Sheet-Pan Chicken Fajitas
10 Reviews
From: EatingWell.com, April 2017
One sheet pan is all you'll need to whip up these zesty chicken fajitas. They're quick and easy to make and cleanup is even faster!
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 cups sliced red or yellow onion (about 1 large)
- 1 tablespoon lime juice
- 8 corn tortillas, warmed
- Lime wedges, cilantro, sour cream, avocado and/or pico de gallo for serving
Preparation
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Prep
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Ready In
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.
- Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.
- Serving size: 2 fajitas per person
- Per serving: 357 calories; 12 g fat(2 g sat); 6 g fiber; 33 g carbohydrates; 30 g protein; 52 mcg folate; 83 mg cholesterol; 5 g sugars; 0 g added sugars; 2,013 IU vitamin A; 142 mg vitamin C; 76 mg calcium; 2 mg iron; 573 mg sodium; 761 mg potassium
- Nutrition Bonus: Vitamin C (237% daily value), Vitamin A (40% dv)
- Carbohydrate Servings: 2
- Exchanges: 3½ lean protein, 2 vegetable, 1½ fat, 1½ starch
Reviews 10
May 08, 2019
By: Nanci Brown
The veggies were especially amazing. I doubled the veggies and even threw in a zucchini, which turned out great. I overcooked the chicken a bit but it was still quite delicious and very easy. My family is rarely impressed with my slapdash cooking, but I think they were with this meal :)
April 17, 2019
By: Eva Bratka Baranski
I doubled the recipe, it was sooo delicious!!
October 03, 2018
By: dolso406
Super good and easy. I make double and triple batches and freeze in freezer Ziploc bags when we have an overwhelming amount of bell peppers from the garden. Great way to freeze fresh produce into a quick and easy clean-up dinner. I generally double the veggies.
September 05, 2018
By: Burns
This is the best way to make fajitas.
August 07, 2018
By: jackstng
Incredibly tasty and easy!!! Who could ask for more. It was a crowd-pleaser for sure.
July 23, 2018
By: Kym C.
This is my go to recipe! Love this! I add red bell pepper along with the green and also double the recipe. It's a great alternative for grilled chicken fajitas when you don't have the time to get the grill going.
March 20, 2018
By: Jeff
I prepared this in a cast iron skillet rather than the oven.
October 11, 2017
By: Myrrh Nash
Both easy and delicious -- my favorite combination!
August 06, 2017
By: Dsedgar
We usually make fajitas on the skillet but these were so easy and healthy. Love it!
