Dinner
Sheet-Pan Chicken Fajitas
Juicy chicken strips mingle with sweet peppers and onions, their edges kissed by the broiler until smoky and tender. Warm tortillas wrap each bite, brightened by a squeeze of lime and cool, creamy toppings.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 357
- Protein
- 30g
- Carbs
- 33g
- Fat
- 12g
- Fiber
- 6g
- Sugar
- 5g
- Sodium
- 573mg
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp extra-virgin olive oil
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 3/4 tsp salt
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 cup sliced red or yellow onion (about 1 large)
- 1 tbsp lime juice
- 8 corn tortillas, warmed
- Lime wedges, cilantro, sour cream, avocado and/or pico de gallo, for serving
Instructions
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Cut 1 pound of chicken breasts in half horizontally, then slice crosswise into strips. Combine 2 tablespoons oil, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder and ¾ teaspoon salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and 2 cups onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in 1 tablespoon lime juice.
- Serve the chicken and vegetables in 8 warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.