Sheet Pan Chicken Fajitas Recipes

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SHEET PAN CHICKEN FAJITAS



Sheet Pan Chicken Fajitas image

These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon chili powder
Kosher salt and freshly ground black pepper
1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges, for serving
8 fajita-size flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Steps:

  • Preheat the broiler to high. Line a rimmed baking sheet with foil.
  • Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
  • Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
  • After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
  • Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 1100 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams

SHEET PAN CHICKEN FAJITAS



Sheet Pan Chicken Fajitas image

Quick and easy way to prepare homemade, flavorful fajitas for a crowd!

Provided by themoodyfoodie

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 1h20m

Yield 8

Number Of Ingredients 14

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

Steps:

  • Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
  • Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
  • Spread chicken mixture onto prepared pan.
  • Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
  • Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 5.7 g, Cholesterol 48.5 mg, Fat 11.4 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 197.8 mg, Sugar 2.5 g

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