Sheet-Pan Chicken Fajitas
A delicious and easy-to-make Tex-Mex favorite featuring tender chicken strips, bell peppers, and onions, all roasted on a single sheet pan for a quick and flavorful meal.
10 min
Prep
15 min
Cook
4
Serves
390
Calories
Macros · per serving
29g protein
45g carbs
11g fat
Ingredients
For 4 servings
- 1 pound chicken breast
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 yellow onion
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 flour tortillas
- 1 lime
- 0.25 cup cilantro
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Slice the chicken breast into thin strips.
- 3
Slice the red, green, and yellow bell peppers into strips, and slice the onion.
- 4
In a large bowl, combine the chicken strips, bell peppers, and onion slices.
- 5
Add olive oil, chili powder, cumin, garlic powder, salt, and black pepper to the bowl and toss to coat the ingredients evenly.
- 6
Spread the mixture out on a large sheet pan in a single layer.
- 7
Bake in the preheated oven for 15 minutes, or until the chicken is cooked through and the vegetables are tender.
- 8
Warm the flour tortillas in the oven for the last 5 minutes of cooking or until soft.
- 9
Squeeze the lime over the cooked fajitas and garnish with chopped cilantro.
- 10
Serve the chicken and vegetable mixture in warm tortillas.
Cook it this week.
NeatEat plans Sheet-Pan Chicken Fajitas — and the rest of your week — around your budget, groceries included.