Sheet Pan Chicken Fajitas with Peppers
Tender chicken strips and colorful bell peppers are roasted together on a single sheet pan, seasoned with a zesty blend, then served with warm corn tortillas and a dairy-free lime crema for an easy weeknight meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.70/serving
Dietary
- Dairy-Free
- Gluten-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
Tags
- healthy
- one-pot
- quick
- roast
Ingredients
- 1.5 pound chicken breast (boneless, skinless, thinly sliced)
- 3 bell peppers (sliced)
- 1 red onion (sliced thin)
- 2 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 corn tortillas (gluten-free)
- 0.5 cup sour cream alternative (dairy-free)
- 1 tablespoon lime juice
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a large bowl, combine the sliced chicken breast, bell peppers, and red onion. Drizzle with 2 tablespoons of olive oil. Add the chili powder, ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until everything is evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan.
- Roast for 15-20 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
- While the fajitas are cooking, prepare the lime crema by combining the dairy-free sour cream alternative and fresh lime juice in a small bowl. Stir well.
- Warm the gluten-free corn tortillas according to package directions.
- Serve the chicken and bell pepper fajitas immediately with warm corn tortillas and a dollop of dairy-free lime crema.
Notes
For even faster prep, you can buy pre-sliced chicken breast and pre-cut bell peppers.
Nutrition (per serving)
- Calories: 370
- Protein: 33.1 g
- Carbohydrates: 38 g
- Fat: 10.9 g
- Fiber: 6.8 g
- Sodium: 630 mg
- Saturated Fat: 2.2 g
- Sugar: 7.5 g
- Cholesterol: 78 mg