Sheet Pan Chicken Fajitas
Flavor-packed and juicy chicken fajitas can be yours with easy prep and minimal clean up. Add in tortillas and all of the toppings and you've got a mid-week fiesta!
Ingredients
- 1 pound boneless and skinless chicken thighs (sliced into strips)
- 3 bell peppers (a mix of red, green, or yellow,sliced into strips)
- 1 large yellow onion (cut into thin wedges)
- 1 tablespoon chili powder
- 2 teaspoon cumin (ground)
- 1 teaspoon coriander (coriander)
- ½ teaspoon onion powder
- 1½ teaspoon kosher salt
- 2 tablespoon vegetable oil
- 1 teaspoon lime zest
- 2 tablespoon fresh lime juice
- tortillas (corn or flour), cooked rice, avocado or guacamole, cotija cheese, cilantro, sour cream, and additional lime wedges (optional, for serving)
Instructions
- Preheat oven to 450°F. Line two sheet pans with parchment paper and set aside.
- In a small bowl, combine the spices, salt, and oil. Remove half of the mixture to a large bowl.
- To the remaining spice mixture, add the lime zest and juice. Reserve this for seasoning the chicken.
- Toss the peppers and onions with the spice mixture in the large bowl to coat them with the spices. Spread them out evenly over the first sheet pan.
- Add the chicken to the large bowl from the vegetables and pour over the reserved spice mixture plus lime juice and zest. Toss to coat the chicken. Spread the chicken out evenly over the second sheet pan.
- Add the vegetables to the bottom rack of the oven and bake for 10 minutes. Toss the vegetables and then add the chicken to the oven. Cook both an additional 20 minutes.
- Remove the sheet pans from the oven and switch the oven to broil. Once preheated, broil each sheet pan for 1-2 minutes or until vegetables and chicken are charred in places.
- Transfer chicken and vegetables to a platter and squeeze additional lime over the top. Serve with tortillas or rice and toppings.
Notes
To prepare the fajitas the night before, perform steps 2-5 but place the vegetables and chicken on to separate sheets of foil (that have been cut to fit your sheet pan and sprayed with cooking spray). Wrap the vegetables and chicken into two separate packets and refrigerate until you are ready to bake. Remove packets from the refrigerator while the oven is preheating and lay the foil onto sheet pans. Proceed with steps 6-8.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 243kcalCarbohydrates: 11gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 108mgSodium: 1013mgPotassium: 581mgFiber: 3gSugar: 5gVitamin A: 3432IUVitamin C: 119mgCalcium: 45mgIron: 2mg
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