Sheet Pan Chicken Fajitas
HB-3169 · Hand-built original
22 minServes 4478 kcalEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 12 oz chicken breasts, sliced into thin strips
- 2 bell peppers, any colors, sliced
- 1/2 red onion, sliced
- 2 tbsp olive oil
- 3 tbsp fajita seasoning
- 8 small flour tortillas, warmed
- Lime wedges, to serve
- Sour cream and chopped cilantro, to serve (optional)
Method
- Heat the oven to 425°F. Line a large sheet pan with parchment paper or foil.
- Place the chicken, peppers, and onion on the pan. Drizzle with the olive oil, sprinkle with the fajita seasoning, and toss until everything is evenly coated.
- Spread into a single layer so the pieces are not crowded.
- Roast for 12 to 15 minutes, stirring once halfway, until the chicken is cooked through and the vegetables are tender with lightly charred edges.
- Serve straight from the pan in warm tortillas, with lime wedges and sour cream and cilantro if you like.
Prep: 10 min · Cook: 12 min · Total: 22 min
Nutrition (per serving, where published)
478 kcalCalories
26.9 gProtein
54.5 gCarbs
16.8 gFat
4.3 gSaturates
1.1 gFibre
1 gSugars
569 mgSodium
62 mgCholesterol
506 mgPotassium
160 mgCalcium
5.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data