Easy Sheet Pan Chicken Fajitas
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Mel's Kitchen Cafe · by Mel★ 4.9 (103)

Easy Sheet Pan Chicken Fajitas

NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 66%
CARBS 19G26% OF CAL
3G FIBER14G OTHER3G TOTAL SUGAR
FAT 9G28% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sheet pan chicken fajitas with peppers and onions in a smoky, savory spice blend, served with tortillas and sour cream. Easy weeknight meal with minimal cleanup.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 to 2 pounds boneless skinless chicken breasts (see note for using chicken thighs)
  • 1 large yellow, white, or red onion
  • 2 bell peppers (any color)
  • 2 tablespoons oil (divided (you'll use half for the chicken, half for the veggies))
  • 2 to 3 cloves garlic (finely minced or pressed through a garlic press)
  • 1 tablespoon red wine vinegar (can sub apple cider vinegar or rice vinegar)
  • 1 tablespoon soy sauce (I use low-sodium)
  • 1 teaspoon liquid smoke (optional but so very delicious)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (I use coarse, kosher salt)
  • Pinch of black pepper
  • Squeeze of fresh lime juice
  • Tortillas
  • Optional toppings: sour cream (guacamole, cilantro, tomatoes, etc.)
PREP
20M
SODIUM
458MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.