Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are a healthy and flavorful dinner that is going to be a new family favorite. They are a breeze to make with very little clean up. Serve with warm tortillas, lime wedges and sour cream for a winning weeknight meal.
- 2 pounds chicken breasts, boneless and skinless, thinly sliced in strips
- ½ red bell pepper, sliced
- ½ orange bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ large red onion, sliced into wedges
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- ¼ cup olive oil
- 2 tablespoons lime juice
- 12 fajita sized tortillas
- cilantro, lime wedges, sour cream, diced tomatoes, avocados, salsa, guacamole, pico de gallo
Preheat oven to 400°F. Line two large rimmed baking sheets with parchment paper and lightly grease them.
In a large bowl or zip top bag, combine the sliced peppers and onions. Add 1 tablespoon taco seasoning, ½ teaspoon of salt and 2 tablespoons of olive oil. Shake or toss to evenly coat all the veggies.
Spread the veggies out in a single layer on sheet pans.
In the same bowl or bag, add the sliced chicken and the remaining taco seasoning, salt and olive oil. Toss or shake to coat evenly.
Arrange the chicken on the sheet pans with the veggies.
Roast for 20-25 minutes, flipping the chicken and veggies and rotating the pans half way through cooking.
During the last 5 minutes of cook time, wrap the tortillas in foil and put them in the oven to warm up.
Drizzle chicken and veggies with the lime juice.
Serve with warm tortillas, cilantro, lime wedges, sour cream, diced tomatoes, avocado, salsa, guacamole or pico de gallo.
Serving: 2fajitas with tortillas | Calories: 448kcal | Carbohydrates: 34g | Protein: 37g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1043mg | Potassium: 734mg | Fiber: 2g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 48mg | Calcium: 77mg | Iron: 3mg
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