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Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas make a delicious Tex-Mex dinner in half an hour with minimal dishes.
Prep Time
15
minutes
mins
Cook Time
18
minutes
mins
Total Time
33
minutes
mins
Course:
Dinner
Cuisine:
Tex Mex
Servings:
6
Calories:
276
kcal
Author:
Katie Wells
Ingredients
2
lbs
boneless skinless chicken breasts
thinly sliced
3
bell peppers
sliced
1
large
red onion
cut in thick slices or wedges
3
TBSP
olive oil
¼
cup
fajita seasoning
(or taco seasoning)
For Serving
corn tortillas
avocado
fresh cilantro
lime juice
Instructions
Preheat the oven to 425°F.
Spread the sliced chicken in a single layer on one side of a baking sheet. Spread the sliced peppers and onion on the other side of the baking sheet.
Drizzle the oil over the chicken and vegetables.
Sprinkle the taco seasoning over the chicken and toss to distribute evenly.
Place the baking sheet in the oven and bake for 15 minutes, or until the chicken is cooked through.
Broil for an additional 3 minutes to give the vegetables a slight char.
Serve in tortillas with sliced avocado, cilantro, and lime juice, or other toppings of your choice.
Notes
You don’t want to overcrowd the sheet pan. It’s best to leave a little space between the ingredients. If the pan seems too full, just use two.
Nutrition
Calories:
276
kcal
|
Carbohydrates:
11
g
|
Protein:
33
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.02
g
|
Cholesterol:
97
mg
|
Sodium:
974
mg
|
Potassium:
712
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
2833
IU
|
Vitamin C:
84
mg
|
Calcium:
16
mg
|
Iron:
2
mg