Mexican 25 min

Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 lbs boneless skinless chicken breast, sliced into strips; 3 bell peppers (red, yellow, green), sliced; 1 large onion, sliced; 3 tablespoons olive oil; 2 teaspoons chili powder; 1.5 teaspoons cumin; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; Salt and black pepper to taste; Juice of 1 lime; 8 flour tortillas, warmed; Sour cream, guacamole, salsa for serving

quickhigh-proteinsheet-panhealthy

Ingredientsfor 2

420

Cal

44g

Protein

32g

Carbs

12g

Fat

12 lbs boneless skinless chicken breast, sliced into strips
23 bell peppers (red, yellow, green), sliced
31 large onion, sliced
43 tablespoons olive oil
52 teaspoons chili powder
61.5 teaspoons cumin
71 teaspoon smoked paprika
8½ teaspoon garlic powder
9Salt and black pepper to taste
10Juice of 1 lime
118 flour tortillas, warmed
12Sour cream, guacamole, salsa for serving

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Instructions

1
Preheat oven to 425°F and place a large sheet pan inside to preheat — the hot pan sears the ingredients immediately instead of letting them steam. Mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a large bowl.
2
Add sliced chicken, peppers, and onion to the bowl and toss to coat everything evenly in the spice mixture.
3
Carefully spread the mixture on the preheated sheet pan in a single layer — overcrowding causes steaming. Roast at 425°F for 20–22 minutes, tossing once at the halfway point, until the chicken is cooked through (165°F) and the peppers and onions have caramelized edges.
4
Squeeze fresh lime juice over everything immediately when it comes out of the oven. Serve with warmed tortillas and all the toppings.