Sheet Pan Chicken Fajitas
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The Chunky Chef · by The Chunky Chef★ 5.0 (9)

Sheet Pan Chicken Fajitas

NUTRITION · PER SERVING30M COOK
CAL 54%·PRO 100%
CARBS 119G44% OF CAL
22G FIBER83G OTHER14G TOTAL SUGAR
FAT 44G36% OF CAL
8G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken and peppers cooked together on a sheet pan with warm spices and served with all the fajita fixings. Easy one-pan Mexican dinner.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 lbs boneless skinless chicken breast (sliced into thin strips)
  • 1 large red bell pepper (sliced into thin strips)
  • 1 large yellow bell pepper (sliced into thin strips)
  • 1 large yellow onion (sliced)
  • 3 Tbsp vegetable oil (divided)
  • juice of 1 lime
  • 1 Tbsp chili powder
  • 1/2 Tbsp paprika
  • 1 tsp light brown sugar
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 3 medium avocados (pitted)
  • 3 Tbsp minced fresh cilantro
  • 2 Tbsp minced red onion
  • pinch of salt
  • sliced tomatoes
  • chopped lettuce
  • black beans (drained and rinsed)
  • cooked rice ((cilantro lime rice is our fave))
  • tortillas (corn or flour)
  • lime wedges
  • sour cream
  • salsa ((we love this 5 minute version))
PREP
10M
SODIUM
1636MG
ESTIMATE
COMPLETE

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