Sheet Pan Chicken Fajitas Recipe
Sheet pan chicken fajitas use a hands-off oven-roasting method for tender chicken and deliciously caramelized veggies.
Servings: 4 servings
Cost: $15
Equipment
- 1 sheet pan preferable made for high heat and is warp proof
Ingredients
- 3 boneless skinless chicken breasts
- 1 orange bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 red onion sliced thin
- 2 tablespoons Fajita Seasoning Mix
- 1 tablespoon canola oil
- 2 tablespoons lime juice
- ¼ cup water
- 8-10 corn tortillas
- chopped cilantro
- lime wedges for serving
Instructions
- Place the chicken, peppers and onion in a large zip top bag. In a small bowl, whisk together the fajita seasoning, oil, lime juice and water.
- Pour the mixture into the bag and press out the air. Seal the bag and refrigerate for 1 hour or overnight.
- Preheat oven to 375 degrees.
- Using tongs, remove the chicken and vegetables from the bag. Arrange in a single layer (the best you can) on a baking sheet and discard the marinade.
- Roast the fajita mixture in the oven for 20-25 minutes or until the chicken is cooked.
- Serve with tortillas topped with chopped cilantro, sour cream and jalapeños, if desired.
Notes
Leftover can be stored in an airtight container for up to 4 days in the refrigerator.
To make this a low-carb dinner, swap the tortillas for lettuce wraps.
Nutrition
Calories: 386kcal | Carbohydrates: 35g | Protein: 41g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 226mg | Potassium: 992mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1173IU | Vitamin C: 99mg | Calcium: 182mg | Iron: 4mg