Sheet Pan Chicken Fajitas
Chicken fajitas just got even easier with this one pan, sheet-pan recipe! Chicken is roasted in the oven with peppers and onions.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 4 sweet bell peppers any color, seeded and thinly sliced
- 1 large onion peeled and thinly sliced
- 1.5 pounds chicken breasts boneless, skinless
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon pepper or cayenne
Optional to Serve
- flour tortillas
- garnishes such as cilantro, sour cream, jalapeno or lime
Pre-heat oven to 425 degrees and spray a baking sheet with non-stick cooking spray.
Scatter the sliced peppers, onion and garlic in a single layer on the baking sheet and drizzle with half of the olive oil and half of the spices (cumin through pepper).
Place the chicken breasts on top of the veggies and brush both sides with remaining olive oil and sprinkle both sides with remaining spices. Bake for 20 minutes, flipping chicken breasts halfway through the cook time. Remove chicken from pan and thinly slice before serving with flour tortillas if you wish.
Serving: 1cup | Calories: 319kcal | Carbohydrates: 13g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1370mg | Potassium: 982mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4042IU | Vitamin C: 157mg | Calcium: 43mg | Iron: 2mg