Baked Sheet Pan Chicken Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked sheet pan chicken fajitas with peppers, onions, and warm spices. They're simple, quick, and served with tortillas and fresh toppings. Easy weeknight dinner ready in 33 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 ½ pounds boneless and skinless chicken breasts (sliced into strips)
- 3 bell peppers (mixed colors, sliced)
- 1 medium yellow onion (or white, sliced)
- 3 tablespoons vegetable oil (or avocado oil)
- Flour tortillas
- Lime
- Cilantro
- Guacamole
- Pico de gallo
At a glance
PER SERVING · TIME 33M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 798mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 822mg
- Calcium
- 89mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 798MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.