Sheet Pan Chicken Fajitas
Easy sheet pan chicken fajitas ready in 40 minutes! Juicy chicken, bell peppers, and onions roasted with fajita seasoning—minimal cleanup, maximum flavor.
Servings: 4 people
Calories: 308kcal
Equipment
- 1 sheet pan full or half size
- 1 parchment paper
- tongs
Ingredients
- 3 large chicken breasts sliced into tenderloins (unless you're using tenderloins)
- 1 large yellow onion sliced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large orange bell pepper sliced
- 2 tablespoon olive oil
- 3 tablespoon taco or fajita seasoning
Instructions
- Preheat the oven to 375° and line a large baking sheet with parchment.
- Slice the chicken into small strips and toss in a large bowl with seasoning and some oil.
- Place onto the baking sheet. Add the vegetables to the same oiled bowl, toss with seasoning and a drop of oil.
- Pour over the top of the chicken, assemble some there isn’t much crowding
- Bake for 25 minutes and serve with flour tortillas or some rice, and any toppings you desire.
Notes
Marinade the chicken ahead of time to allow for the oil and seasoning to flavor the chicken.
Nutrition
Calories: 308kcal | Carbohydrates: 12g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 354mg | Potassium: 954mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2888IU | Vitamin C: 196mg | Calcium: 28mg | Iron: 1mg
