Sheet Pan Chicken Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan chicken fajitas with seasoned chicken, peppers, and onions, ready in about 30 minutes. Juicy and charred with warm spices, they're flavorful and easy to serve family-style.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ lb boneless, skinless chicken breasts (cut into ½″-thick strips (or use chicken tenders))
- 3 bell peppers (mix red, yellow, orange, or green, cored and cut into ½″-wide strips)
- 1 medium onion (peeled and cut into ½″-thick slices)
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt (plus extra to taste)
- ½ tsp freshly ground black pepper
- 8 small flour (or corn tortillas, warmed)
- Lime wedges (to squeeze over finished fajitas and to serve)
- Fresh cilantro leaves
- Optional: sour cream (pico de gallo, guacamole, shredded cheese)
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
- 10m
- Cook
- 23m
- Sodium
- 3076mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 710mg
- Calcium
- 159mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3076MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.