Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Ingredients: 0.33333334326744 cup vegetable oil; 2 teaspoons chili powder; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 pinch ground cayenne pepper; 1.5 pounds chicken tenders, quartered; 4 cups sliced bell peppers, any color; 1 onion, sliced; 0.25 cup chopped fresh cilantro; 0.5 lime, juiced

4.8

(393)

304 Reviews

53 Photos

This sheet pan chicken fajitas recipe is quick, easy, and a great way to make flavorful homemade fajitas for a crowd.

Recipe by themoodyfoodie

Updated on February 20, 2023

53

Prep Time:

20 mins

Cook Time:

15 mins

Additional Time:

30 mins

Total Time:

1 hrs 5 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

⅓ cup vegetable oil
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground cayenne pepper
1 ½ pounds chicken tenders, quartered
4 cups sliced bell peppers, any color
1 onion, sliced
¼ cup chopped fresh cilantro
½ lime, juiced

Directions

Combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; seal the bag and shake to mix. Marinate in the refrigerator, 30 minutes to 2 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
Spread chicken mixture onto the prepared pan.
Roast in the preheated oven, stirring halfway, until chicken is no longer pink and bell peppers are softened, 15 to 20 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
Sprinkle cilantro and pour lime juice over chicken mixture; stir to distribute.

Dotdash Meredith Food Studios

Tips

You can use a variety of bell peppers and spicy peppers.

You can grease the sheet pan with nonstick cooking spray instead of lining it with aluminum foil.

Editor's Note:

The magazine version of this recipe uses 1 teaspoon each chili powder, salt, and cumin and adds 2 jalapeño peppers, thinly sliced.

Nutrition Facts (per serving)

200	Calories
11g	Fat
6g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 200
% Daily Value *
Total Fat 11g	15%
Saturated Fat 2g	11%
Cholesterol 49mg	16%
Sodium 198mg	9%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 19g
Vitamin C 40mg	202%
Calcium 28mg	2%
Iron 1mg	6%
Potassium 299mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.