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Sheet pan fajitas ready to eat.

Spicy Sheet Pan Chicken Fajitas

Sean
An easy one pan chicken fajita meal with a kick.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 633 kcal

Equipment

  • Sheet pan
  • Large mixingn bowl

Ingredients
 
 

  • 8 tortillas fajita size
  • 2½ pounds chicken breast cut in strips
  • 1½ cups red bell pepper thinly sliced
  • 1½ cups yellow bell pepper thinly sliced
  • 1½ cups green bell pepper thinly sliced
  • 1½ cups onion thinly sliced
  • 3 jalapeno peppers thinly sliced
  • 1½ tablespoon avocado oil
  • ½ tablespoon chili powder
  • ½ tablespoon cumin
  • 1 teaspoon salt kosher
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground pepper
  • 2 limes juiced

Instructions
 

  • Preheat the oven to 375°F, 190°C, or gas mark 5.
  • In a large bowl combine the lime juice, avocado oil, and all herbs and spices. Add the chicken and toss to coat. Then add the vegetables and toss to coat again.
  • Pour onto sheet pan and place on rack near the top of the oven. Bake for 15 minutes or once the chicken is done and has reached an internal temperature of 165°F or 74°C.
  • Serve with warmed tortillas

Nutrition

Serving: 1servingCalories: 633kcalCarbohydrates: 48gProtein: 68gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 181mgSodium: 1108mgPotassium: 1631mgFiber: 7gSugar: 9gVitamin A: 2689IUVitamin C: 240mgCalcium: 154mgIron: 5mg
Nutrition Disclaimer*
Keyword Chicken, Fajita, One dish meal, Sheet pan
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