Sheet Pan Chicken Fajitas
These quick and flavorful Sheet Pan Chicken Fajitas are a lifesaver for busy nights! Juicy chicken, colorful veggies, and warm tortillas—all ready in 25 minutes!
Ingredients
- 1 lb. Chicken Cut Into Thin Strips
- ½ Green Bell Pepper Thinly Sliced
- ½ Red Bell Pepper Thinly Sliced
- ½ Yellow Bell Pepper Thinly Sliced
- ½ Orange Bell Pepper Thinly Sliced
- ½ Red Onion Thinly Sliced
- 1 tbsp. Olive Oil
- 2 Jalapeno Deseeded, Diced
- 1 Lime
- 10 Flour Tortillas 6” Size
Instructions
- Preheat your oven to 425°F (220°C). In a bowl, combine all fajita seasonings with 1 tablespoon of olive oil and mix well. Add the chicken strips, bell peppers, onions, and jalapeños to the bowl. Stir until evenly coated with the seasoning mixture.
- Arrange the chicken in the center of a sheet pan, ensuring it isn’t overcrowded, and spread the vegetables along the edges of the pan.
- Wrap the tortillas in foil.
- Bake for 15 minutes. During the last 5 minutes, wrap the tortillas in foil and place them in the oven to warm.
- Once done, squeeze fresh lime juice over the entire pan.
- Scoop the chicken and vegetables into tortillas and serve.
Notes
Even Sizing: Slice chicken and vegetables into uniform sizes to ensure even cooking.
Avoid Overcrowding: Spread ingredients out on the pan for crispy edges and proper roasting.
Warm Tortillas Properly: Wrapping tortillas in foil keeps them soft and pliable without drying out.
Nutrition
Calories: 192kcalCarbohydrates: 18gProtein: 14gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 256mgPotassium: 211mgFiber: 2gSugar: 2gVitamin A: 459IUVitamin C: 37mgCalcium: 55mgIron: 2mg
Tried this recipe?Let us know how it was!