Sheet Pan Chicken Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan chicken fajitas with peppers and onions seasoned with chili powder, cumin, and other spices, served with warm tortillas. Quick, healthy, and full of color and flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ pounds boneless skinless chicken breasts (sliced into thin strips against the grain)
- 3 bell peppers (sliced into thin strips (any color works!))
- 1 medium yellow onion (thinly sliced)
- 2 tablespoons extra virgin olive oil
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- your favorite tortillas and fajita toppings (guacamole, pico de gallo, sour cream, queso fresco, lime wedges, and fresh cilantro)
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 653mg
- 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
- 689mg
- Calcium
- 216mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.