Sheet Pan Fajita Chicken

Flavorful seasoned chicken breast and colorful bell peppers roasted to perfection on a single sheet pan, served with warm tortillas and fresh toppings.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.59/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• healthy
• quick
• savory
• spicy

Ingredients

• 4 ounce chicken breast (boneless, skinless, thinly sliced)
• 0.5 red bell pepper (thinly sliced)
• 0.5 yellow bell pepper (thinly sliced)
• 0.25 yellow onion (thinly sliced)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper
• 2 corn tortillas (small)
• 0.25 avocado (diced, for serving)
• 2 tablespoon salsa (for serving)

Instructions

1. Preheat oven to 400°F. Line a small baking sheet with parchment paper.
2. In a bowl, combine 4 ounces chicken breast, 1/2 each red bell pepper, 1/2 each yellow bell pepper, and 1/4 each yellow onion. Add 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss until everything is well coated.
3. Spread the chicken and vegetables in a single layer on the prepared baking sheet.
4. Roast for 12-15 minutes, or until chicken is cooked through and vegetables are tender-crisp. If desired, broil for the last 1-2 minutes for extra char.
5. Warm 2 small corn tortillas according to package directions (microwave or skillet).
6. Serve the fajita chicken and vegetables in the warm tortillas, topped with 1/4 each diced avocado and 2 tablespoons salsa, if desired.

Notes

Ensure chicken is sliced thin for quicker cooking on the sheet pan.

Nutrition (per serving)

• Calories: 480
• Protein: 37.5 g
• Carbohydrates: 44.9 g
• Fat: 19.8 g
• Fiber: 8.7 g
• Sodium: 750 mg
• Saturated Fat: 3.2 g
• Sugar: 8.1 g
• Cholesterol: 85 mg