Baked Chicken Fajitas
Healthy Sheet Pan Chicken Fajitas are an easy 30-minute dinner with chicken, peppers, onions and Mexican spices tossed together, baked then stuffed in tortillas.
Servings: 4 servings
Ingredients
Fajita seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Chicken Fajitas
- 1 ½ pounds boneless, skinless chicken breast or chicken tenders
- 1 yellow bell pepper seeded and sliced into strips
- 1 orange bell pepper seeded and sliced into strips
- 1 red bell pepper seeded and sliced into strips
- ½ red onion sliced into strips
- 2 tablespoons olive oil
- 2 tablespoon lime juice
- ¼ cup cilantro optional, for garnish
- Optional, for serving: flour tortillas, sour cream, shredded cheese lime wedges, or serve with rice optional, for serving
Instructions
Fajita Seasoning
- In a small bowl, whisk ingredients together. Set aside until ready to use.
Chicken Fajitas
- Preheat oven to 425 degrees F.
- To a medium bowl, add the strips of bell peppers and onion, oil and lime juice. Sprinkle about 1/3 of the fajita seasoning over the vegetables and toss to coat.
- Cut chicken into strips and place in a separate medium bowl, add the chicken. Sprinkle the remaining fajita seasoning and stir to coat.
- Transfer chicken and veggies to a sheet pan and spread out evenly. Bake for 15-20 minutes or until chicken has cooked through. Check for doneness with a digital meat thermometer - it should register 165 degrees F.
- Remove from oven and sprinkle with fresh cilantro for garnish. Serve with flour tortillas, shredded cheese, sour cream and lime wedges.
Notes
Make Ahead: You can prep all of the ingredients a day in advance. Keep chicken separate from the veggies until you're ready to cook. Everything should be stored in the fridge.
Leftover storage: Store any leftovers separate from the tortillas in an airtight container. Reheat in the microwave or in the oven.
Freezing: Cool completely, then arrange chicken and vegetables on a sheet pan with parchment paper and pop into the freezer. Once solid (1-2 hours) transfer to a freezer safe container or resealable plastic bag.
Tortillas: Flour tortillas are best as they're fluffy and soft. You can heat them in a cast iron skillet to get some of that char on the edges. Corn tortillas will work if the have been grilled and softened, but they are not traditional for chicken fajitas.
Nutrition
Calories: 295kcal | Carbohydrates: 8g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 784mg | Potassium: 848mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2311IU | Vitamin C: 137mg | Calcium: 15mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
