Sheet Pan Chicken Fajitas
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Tastes Better From Scratch · by Lauren Allen★ 5.0 (347)

Sheet Pan Chicken Fajitas

NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 69%
CARBS 26G28% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER4G TOTAL SUGAR
FAT 14G34% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Seasoned chicken and vegetables roasted on one sheet pan with warm flour tortillas and toppings. Quick, flavorful, and minimal cleanup for a weeknight dinner.

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Nutrition & ingredients

Ingredients

serves 5
  • 1 1/2 pounds boneless skinless chicken breasts (sliced (against the grain) into 1/2-inch thick strips)
  • 3 bell peppers (I use green, yellow and red , cored and sliced into strips)
  • 1 yellow onion (thinly sliced)
  • 2 cloves garlic (, minced)
  • 3 Tablespoons olive oil
  • 1 lime
  • 1/4 cup fresh cilantro (, chopped)
  • 8-10 small flour tortillas
  • Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
PREP
10M
SODIUM
989MG
ESTIMATE
COMPLETE

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