Sheet Pan Chicken Fajitas

Juicy chicken breast strips and colorful bell peppers, seasoned and roasted together on one pan, served with warm tortillas and your favorite fresh toppings.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.75/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• one-pot
• sheet pan
• roast
• kid-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, thinly sliced into strips)
• 1 red bell pepper (large, thinly sliced)
• 1 green bell pepper (large, thinly sliced)
• 1 yellow onion (medium, thinly sliced)
• 2 tablespoon olive oil
• 2 tablespoon taco seasoning
• 0.5 teaspoon salt
• 12 tortillas (corn or flour)
• 1 cup salsa (for serving)
• 0.5 cup guacamole (pre-made, for serving)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a large bowl, combine the chicken breast strips, sliced red bell pepper, green bell pepper, and yellow onion. Drizzle with 2 tablespoons olive oil, then sprinkle with 2 tablespoons taco seasoning and 1/2 teaspoon salt. Toss until everything is well coated.
3. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Roast for 15-18 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
4. While the fajitas are roasting, warm the tortillas according to package directions (microwave, oven, or skillet).
5. Remove the sheet pan from the oven. Serve the chicken and vegetable mixture in warm tortillas with salsa and pre-made guacamole, if desired.

Notes

For extra crunch, serve with tortilla chips. Leftovers can be refrigerated for up to 3 days and are great for lunch the next day.

Nutrition (per serving)

• Calories: 480
• Protein: 37 g
• Carbohydrates: 45 g
• Fat: 17 g
• Fiber: 5 g
• Sodium: 800 mg
• Saturated Fat: 3 g
• Sugar: 4 g
• Cholesterol: 95 mg