Sheet Pan Chicken Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan fajitas with chicken, peppers, and onions seasoned with cumin and chili powder, served with tortillas and toppings. A quick, flavorful dinner that's easy to customize.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ pounds boneless skinless chicken thighs
- 1 large red onion
- 3 bell peppers (red, yellow, and orange recommended)
- 1 poblano pepper (optional – omit for milder fajitas)
- 3 tablespoons olive oil
- Juice of 1 lime
- 2 tablespoons fine sea salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 heaping tablespoon ground cumin
- 1 heaping tablespoon chili powder
- 1 teaspoon crushed red chili flakes (use just a pinch or omit for less heat)
- 1 teaspoon dried oregano
- ⅓ cup sour cream
- ⅔ cup mayonnaise
- Zest and juice of 1 lime
- 1 clove garlic (grated)
- Pinch of fine sea salt
- 1 jalapeño (roughly diced (optional – see notes))
- ⅓ cup cilantro leaves (optional)
- Fajita-size flour tortillas
- Shredded cheese
- Sliced avocado or spicy guacamole
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 3024mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 729mg
- Calcium
- 168mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3024MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.