Sheet Pan Chicken Fajitas
Love fajitas, but hate standing over sizzling skillets in the summertime? Then these sheet pan fajitas are about to change your fajita-making game.
Servings: 6 servings
Ingredients
- 2 tablespoons light-flavored olive oil
- 2 pounds boneless skinless chicken thighs sliced into very thin strips
- 3 tablespoons taco seasoning
- 1 medium yellow onion sliced into thin strips, about 1 cup
- 3 large bell peppers, any color sliced into thin strips, about 3 cups
- 2 tablespoons fresh lime juice
For Serving
- sour cream
- guacamole
- fresh cilantro finely chopped
- flour or corn tortillas
Instructions
- Preheat the oven to 425°F. Place two baking sheets on the counter.
- Combine the chicken, bell peppers, and onions in a large mixing bowl or on one of the baking sheets. Drizzle the chicken and vegetables with olive oil and sprinkle generously with taco seasoning. Toss well with your hands to thoroughly coat.
- Divide the chicken and vegetables evenly between the two sheet pans and spread them across the pans in a single layer.
- Place the pans in the oven and bake for 8 minutes. Remove from the oven, and increase the oven heat to BROIL on high. Return one baking sheet to the top oven rack and broil for about 3 minutes, until the chicken is cooked through and very lightly browned on the edges, taking care not to overcook.
- Remove the finished tray of fajitas from the oven and place the other tray in the oven. Repeat the broiling process with the second batch of fajitas. When everything is cooked, transfer everything to a serving bowl and drizzle with lime juice.
- Serve with warm tortillas. Top with sour cream, guacamole, and cilantro as desired.
Nutrition
Calories: 246kcal | Carbohydrates: 6g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 239mg | Potassium: 523mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2017IU | Vitamin C: 78mg | Calcium: 22mg | Iron: 2mg