Sheet Pan Chicken Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan chicken fajitas with seasoned chicken breast, bell peppers, and onions roasted together and served in soft tortillas. Vibrant, quick, and easily customizable with toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1 teaspoon granulated sugar (optional)
- ¼ teaspoon cayenne pepper (optional)
- 1 ½ pounds boneless skinless chicken breasts (sliced against the grain into ½-inch thick strips)
- 3 bell peppers (I used red, yellow and orange, thinly sliced)
- 1 large yellow onion (thinly sliced)
- 2 tablespoons olive oil
- juice of half a lime
- ¼ cup chopped fresh cilantro
- 12 small flour tortillas (warmed)
- optional toppings: guacamole or avocado, sour cream, pico de gallo or salsa
At a glance
PER SERVING · TIME 40M
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
- 20m
- Sodium
- 883mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 478mg
- Calcium
- 141mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 883MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.