Sheet Pan Fajitas
This simple and delicious sheet pan chicken fajitas recipe requires very little hands on time and makes the tastiest meal!
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Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken thighs, cubed into ½ inch pieces
- 1 small red onion sliced ¼ inch strips
- 2 bell peppers deseeded and sliced into ¼ inch strips*
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lime halved
- Optional for topping - roughly chopped cilantro, shredded cheese
- Optional for serving - small tortillas or rice
Instructions
- Preheat the oven to 400 degrees F.
- Add the chicken chunks, sliced red onion, and sliced bell peppers to a large rimmed sheet pan. Toss with the olive oil and sprinkle on the garlic powder, paprika, onion powder, chili powder, cumin, salt, and pepper. Toss to coat the chicken and vegetables in the spices. Spread the chicken, onions, and peppers into a single layer across the sheet pan. Place the halved lime on the sheet pan.
- Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F on an instant read thermometer.
- Remove the pan from the oven and squeeze the lime over the chicken and vegetables. Toss to combine.
- Serve immediately on as is, in tortillas, or with rice. Top with optional cilantro and cheese.
Nutrition
Serving: 1g | Calories: 244kcal | Carbohydrates: 9g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 361mg | Potassium: 643mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2077IU | Vitamin C: 83mg | Calcium: 34mg | Iron: 2mg