Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas are a perfect weeknight meal to keep in the rotation, and are something humans from all ages can get excited about.
Servings: 6 people
Calories: 226kcal
Ingredients
- 3-4 chicken breasts, sliced into ½-3/4" strips
- 1 red bell pepper, cut into strips
- 1 yellow pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 onion, cut into strips
- 2 teaspoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon coriander
- 2 teaspoon smoked paprika
- ⅛ teaspoon red pepper flakes, optional
- ½ teaspoon salt
- ¼ tsp pepper
- 3 tablespoon olive oil
- Fixins: corn or flour tortillas, salsa, limes, cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- On a half sheet pan, spread out chicken, peppers, and onion in as close to a single layer as possible (obviously there will be some overlapping).
- Mix chili powder, coriander, paprika, cumin, red pepper flakes (if using), and salt and pepper together in a small bowl. Spread over chicken and vegetables, coating as much as possible. Drizzle olive oil on top.
- Bake for about 18 minutes or until chicken is cooked through, turning halfway through to ensure even cooking. Place the sheet pan under the broiler for an additional 2 minutes if you want to get some charring on the veggies.
- Serve immediately with tortillas and all the fixins.
Nutrition
Calories: 226kcal | Carbohydrates: 8g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 342mg | Potassium: 656mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1937IU | Vitamin C: 106mg | Calcium: 32mg | Iron: 2mg