Sheet Pan Chicken Fajitas
Ingredients
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- ½ yellow onion thinly sliced
- ½ orange bell pepper thinly sliced
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons fajita seasoning
- ¼ teaspoon sea salt or to taste
- ¼ teaspoon black pepper or to taste
- 8 small corn tortillas warmed
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Place the sliced chicken, bell peppers, and onion on the prepared baking sheet.
- In a small bowl, stir together the olive oil, fajita seasoning, salt, and black pepper.
- Pour the seasoning mixture over the chicken and vegetables. Toss until everything is evenly coated, then spread into a single layer.
- Bake for 20–25 minutes, tossing halfway through, until the vegetables are tender and the chicken is cooked through to an internal temperature of 165°F.
- Divide the chicken and vegetables among the warm corn tortillas and serve immediately.
Notes
Nutrition Facts Per serving, including two corn tortillas:
- Calories: 348
- Protein: 28 g
- Carbohydrates: 35 g
- Fat: 9 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 508 mg