Name: Sheet-Pan Chicken Fajitas
Total time: 40 min
Ingredients: 1 pound boneless, skinless chicken breasts; 2 tablespoons extra-virgin olive oil; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon garlic powder; 0.75 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

Active Time:

20 mins

Additional Time:

20 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High-Protein Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free

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How to Make Sheet-Pan Chicken Fajitas

This sheet-pan chicken fajita recipe delivers on flavor while keeping prep and cleanup to a minimum. Here's how you make it, plus a few ways to jazz it up:

Spice Up Your Chicken

This fajita recipe starts with thinly sliced chicken tossed in a flavorful combination of chili powder, cumin and garlic powder. The chicken is tossed with olive oil to give it that signature sizzle when it comes out of the oven. Be sure to slice your chicken into equal-sized strips so it cooks evenly.

First Roast, Then Broil

Your chicken and veggies all cook together in the oven. You'll start by roasting them which jump-starts the cooking process. After 15 minutes, switch the oven to broil to finish them off. Why broil? Think of broiling as upside down grilling. Broiling delivers intense heat in spots that give the veggies and chicken that classic charred look and flavor. To get the best results, make sure your chicken and veggies are spread out in an even layer on the sheet pan.

Variations to Try

This sheet pan fajita recipe is easy to adapt to your own taste. If you like the heat, add some cayenne to the spice mix or swap out a bell pepper for a poblano pepper. Chicken thighs can stand in for chicken breast, as can thinly sliced steak, or shrimp. Note: If you're using shrimp or steak in place of chicken, they will take less time to cook. Start the veggies on the pan first and add the steak or shrimp after the veggies have been cooking for about 10 minutes.

Additional reporting by Hilary Meyer

Ingredients

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

Directions

Preheat oven to 400 degrees 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.

Nutrition Facts (per serving)

357	Calories
12g	Fat
33g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 357
% Daily Value *
Total Carbohydrate 33g	12%
Dietary Fiber 6g	21%
Total Sugars 5g
Protein 30g	60%
Total Fat 12g	16%
Saturated Fat 2g	10%
Cholesterol 83mg	28%
Vitamin A 2013IU	40%
Vitamin C 142mg	157%
Folate 52mcg	13%
Sodium 573mg	25%
Calcium 76mg	6%
Iron 2mg	12%
Magnesium 85mg	20%
Potassium 761mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.