Sheet Pan Chicken Fajitas
Juicy chicken breasts, vibrant vegetables - all tossed in fajita seasoning and finished with a touch of fresh lime juice, warm tortillas, guacamole and sour cream
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Ingredients
Fajita seasoning:
Chicken fajita:
- 1 kg boneless chicken I used chicken breast, cut into thin strips
- 1 red bell pepper capsicum, thinly sliced
- 1 green bell pepper capsicum, thinly sliced
- 1 yellow bell pepper capsicum, thinly sliced
- 2 garlic cloves minced
- 1 large onion sliced
- 2 tablespoons oil
- 1 lime cut into equal halves
- ½ cup grated cheddar or Monterey Jack optional
- Salt and pepper to taste
- Coriander cilantro leaves, to garnish
To serve:
- Warmed tortillas flour or corn
- Guacamole
- Sour cream
- Salsa optional
Instructions
- Preheat oven to 220 C / 425 F.
- Place chicken, bell peppers (capsicum), garlic, and onions on a baking tray.
- Drizzle with oil.
- Add fajita seasoning.
- Coat chicken and vegetables with the spices. Season with salt and pepper.
- Arrange chicken and vegetables in a single layer.
- Add lime.
- Bake for about 20-25 minutes or until the chicken is cooked through.
- Drizzle with lime juice.
- Garnish with coriander (cilantro) leaves.
- Serve with warmed tortillas, guacamole and sour cream.
Video
Nutrition
Serving: 1g | Calories: 733kcal | Carbohydrates: 22g | Protein: 80g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Cholesterol: 245mg | Sodium: 583mg | Fiber: 3g | Sugar: 5g