Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound chicken breast (boneless, skinless, cut into strips); 2 bell peppers (sliced); 1 red onion (sliced); 2 tablespoon olive oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup white rice; 2 cup water; 2 tablespoon fresh cilantro (chopped); 1 lime (half juiced, half cut into wedges); 8 flour tortillas

Juicy chicken and colorful bell peppers roasted together on one pan with classic fajita seasoning, served with cilantro-lime rice and fresh toppings.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $3.13/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 pound chicken breast (boneless, skinless, cut into strips)
2 bell peppers (sliced)
1 red onion (sliced)
2 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup white rice
2 cup water
2 tablespoon fresh cilantro (chopped)
1 lime (half juiced, half cut into wedges)
8 flour tortillas

Instructions

Preheat oven to 400 degrees Fahrenheit. In a medium saucepan, combine the white rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Fluff with a fork, then stir in 1 tablespoon of chopped fresh cilantro and the juice of 1/2 lime.
While the rice cooks, in a large bowl, toss the chicken breast strips, bell peppers, and red onion with olive oil, chili powder, ground cumin, smoked paprika, 1/2 teaspoon salt, and black pepper until everything is evenly coated.
Spread the chicken and vegetables in a single layer on a large baking sheet. Roast for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Warm the flour tortillas according to package directions (microwave or skillet).
Serve the chicken and vegetable mixture immediately with the cilantro-lime rice, remaining 1 tablespoon of fresh cilantro, and lime wedges for squeezing over the top.

Notes

For extra crunch, lightly toast your tortillas in a dry pan for 30 seconds per side before serving.

Nutrition (per serving)

Calories: 490
Protein: 37.8 g
Carbohydrates: 60.1 g
Fat: 12.2 g
Fiber: 5.9 g
Sodium: 760 mg
Saturated Fat: 2.3 g
Sugar: 7.3 g
Cholesterol: 80 mg