Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas are an easy 30 minute meal! Featuring perfectly seasoned chicken and veggies, this dinner will get everyone to eat their veggies and clean their plates!
Servings: 6
Calories: 237kcal
Ingredients
- 2 lbs boneless, skinless chicken breasts cut into thin slices
- 1 tbsp extra virgin olive oil
- 1/4 cup taco (or fajita) seasoning
- 1 lime juiced
- 1 yellow onion peeled & thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow pepper thinly sliced
- small flour tortillas for serving
Instructions
- Add the seasoning, oil, and lime juice to a large bowl then whisk together until evenly combined.1 tbsp extra virgin olive oil, 1/4 cup taco (or fajita) seasoning, 1 lime
- Add the chicken, onion, and peppers to the mixing bowl gently tossing everything together until evenly combined and coated in the marinade.2 lbs boneless, skinless chicken breasts, 1 yellow onion, 1 green bell pepper, 1 red bell pepper, 1 yellow pepper
- Spread the seasoned chicken and vegetables out in an even layer on a rimmed baking sheet.
- Bake at 375° for 15-20 minutes, or until chicken is cooked through.
- Spoon fajita mixture into warm tortillas, and garnish with toppings of your choice before serving.small flour tortillas
Notes
- You can sub chicken tenderloins for the chicken breasts and save yourself a little work.
- For best results, cover the marinaded chicken and veggies and let it sit in the refrigerator for 1 hour. This isn't absolutely necessary, but will yield a more robust final flavor.
- Like a char on your fajitas? After baking, broil for 2-3 minutes- but watch carefully to prevent burning.
Nutrition
Calories: 237kcal | Carbohydrates: 12g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 974mg | Potassium: 716mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1710IU | Vitamin C: 89mg | Calcium: 21mg | Iron: 2mg