Name: Sheet Pan Chicken Fajitas
Yield: 4
Cuisine: Mexican
Ingredients: 2.00 pounds chicken breast; 1.00 tablespoon chili powder; 1.00 tablespoon ground cumin; 0.50 teaspoon garlic powder; 0.50 teaspoon onion powder; 0.50 teaspoon dried oregano; 0.50 teaspoon paprika; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 2.00 tablespoons olive oil; 2.00 bell peppers sliced; 1.00 onion sliced; 0.50 cup low-sodium chicken broth; 8.00 tortillas flour

Sheet Pan Chicken Fajitas

A delicious and easy sheet pan chicken fajitas recipe that requires minimal preparation and clean up!

Preparation time: 15 Minutes

Cooking time: 30 Minutes

Total duration: 45 Minutes

Calories: 350 kcal, Carbohydrates: 34 g, Protein: 28 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 73 mg, Sodium: 459 mg, Potassium: 622 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 835 IU, Vitamin C: 95 mg, Calcium: 46 mg, Iron: 2 mg

This sheet pan chicken fajitas recipe is a great way to make a delicious meal with minimal effort and clean up. The chicken is marinated in a flavorful blend of spices and then cooked in the oven with bell peppers and onions. Serve with warm tortillas, guacamole, and your favorite Mexican toppings!

Ingredients

2 pounds chicken breast
1 tablespoon chili powder
1 tablespoon ground cumin
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon dried oregano
0.5 teaspoon paprika
0.25 teaspoon salt
0.25 teaspoon black pepper
2 tablespoons olive oil
2 bell peppers sliced
1 onion sliced
0.5 cup low-sodium chicken broth
8 tortillas flour

Chicken Mexican sheet pan Fajitas Sheet Pan
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short description

Cut chicken into strips and place in a bowl.
Mix chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt, and pepper in a small bowl and add to the chicken. Toss to coat.
Heat olive oil in a large skillet over medium heat. Add bell peppers and onion and cook until softened, about 5 minutes.
Transfer chicken and vegetables to a sheet pan and spread out in an even layer.
Pour chicken broth over the chicken and vegetables and bake for 25-30 minutes, or until chicken is cooked through.

detailed description

Cut chicken into strips and place in a bowl. Mix chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt, and pepper in a small bowl and add to the chicken. Toss to coat. Let sit for 10 minutes to marinate.
Preheat oven to 400°F (200°C). Heat olive oil in a large skillet over medium heat. Add bell peppers and onion and cook until softened, about 5 minutes.
Transfer chicken and vegetables to a sheet pan and spread out in an even layer. Pour chicken broth over the chicken and vegetables and bake for 25-30 minutes, or until chicken is cooked through.
Serve with warm tortillas, guacamole, and your favorite Mexican toppings!

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