Sheet Pan Chicken Fajitas Recipe
These sheet pan chicken fajitas are an easy recipe that only uses a few ingredients and is super healthy. It's baked in the oven and ready in about 30 minutes.
Servings: 6 people
Calories: 401kcal
Ingredients
- 1½ pounds chicken breasts cut into 1" strips
- 2 tablespoons avocado oil
- 1 tablespoon garlic minced
- 1 tablespoon taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium red pepper cut into ¾" strips
- 1 medium yellow pepper cut into ¾" strips
- 1 medium orange pepper cut into ¾" strips
- 1 medium onion cut into ¾" strips; (white, yellow or red)
Toppings
- 8-10 small flour tortillas
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup salsa
- 2 cups lettuce shredded
Instructions
- Preheat oven to 400 degrees F.
- Cut the chicken breasts into 1" strips add them to a medium-sized mixing bowl. Add the avocado oil, minced garlic, taco seasoning, chili powder, salt, and pepper and mix together, making sure to coat the chicken evenly.
- Slice the red, orange, and yellow peppers and onion into 3/4" strips, toss them with the chicken in the bowl, and then spread everything evenly onto a baking sheet that is lightly sprayed with nonstick cooking spray.
- Bake in a preheated oven oven for 15-20 minutes, or until the chicken is no longer pink in the middle and the veggies have light golden edges.
- Serve the fajitas on warmed flour tortillas with shredded cheese, sour cream, salsa, and lettuce. Enjoy!
Notes
Storing instructions: store leftover fajitas in an airtight container in the fridge for up to 3 days.
Reheating: reheat in a microwave or on a saute pan over medium heat.
Nutrition
Calories: 401kcal | Carbohydrates: 29g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 794mg | Potassium: 739mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1840IU | Vitamin C: 91mg | Calcium: 153mg | Iron: 2mg