Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas made with chicken breast coated with olive oil and seasoning, then roasted on top of bell peppers and onion, ready in 30 minutes!
Servings: 4 servings
Calories: 360kcal
Equipment
- 1 Sheet pan (half sheet pan)
- 1 medium mixing bowl
Ingredients
- 1 1/2 pounds boneless skinless chicken breast cut into slices
- 3 large bell peppers any color, seeded, sliced
- 1 large poblano pepper seeded, sliced
- 1 large white onion sliced
- 2 large fresh limes juice only
- 1 bunch fresh cilantro chopped
Seasoning
- 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 tablespoon Worcestershire sauce gluten free
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, whisk together the olive oil, spices, and Worcestershire sauce until combined.
- Add the peppers and onion to a mixing bowl with half of the seasoning mixture and toss until combined. Pour them onto the baking sheet in an even layer.
- Add the chicken to the same mixing bowl with the remaining seasoning. Stir until all pieces are coated, then transfer the chicken to the sheet pan, resting on top of the peppers and onion.
- Bake for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and top with lime juice and fresh cilantro. Serve with corn tortillas, lettuce wraps, or rice on the side.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze in a freezer-safe container for 2-3 months.
Cooking Tips
- When cutting the vegetables, try to make everything evenly sized. This helps to make sure it all finishes cooking around the same time.
- If you want everything to look caramelized, turn the broiler on at the very end of baking the chicken. Watch it closely so it doesn't burn, it should take 2-3 minutes.
- The peppers and chicken will release some liquid while cooking, but it won't be a lot. I don't recommend using frozen peppers because they'll release a lot more liquid when cooking.
- I like to line the baking sheet with parchment paper to prevent anything from sticking. If you don't have parchment paper, you can just grease the baking sheet with non-stick cooking spray.
Nutrition
Calories: 360kcal | Carbohydrates: 17g | Protein: 39g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 563mg | Potassium: 1125mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4599IU | Vitamin C: 199mg | Calcium: 49mg | Iron: 2mg
