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–+ servings
a sheet pan of chicken fajitas, corn tortillas, pico, and cheese.
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5 from 12 votes

Sheet Pan Chicken Fajitas

Chicken fajitas but oven-baked for easy clean up!
Course chicken, Kid Friendly, Main Course
Cuisine Mexican
Diet Diabetic, Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 289kcal
Author Tracy

Equipment

Ingredients

  • 1 1/2 lbs chicken cut into thin strips
  • 1 red bell pepper julienned
  • 1 green bell pepper julienned
  • 1 orange bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 jalapeno sliced
  • 3 cloves garlic whole, peeled
  • 1/2 large red onion or 1 small red onion, cubed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice

Instructions

  • Pre-heat oven to 425 degrees and line a baking sheet with aluminum foil.
  • Prep all of the veggies and set aside.
  • Add all spices to a large bowl and mix well. Add oil and lime juice and mix well into a paste.
  • Add chicken to the bowl and mix well. Add garlic, onion, and jalapeno to the bowl and mix again. Add peppers and mix well. Cover and let marinate for at least 10 minutes and up to 2 hrs. See recipe notes if marinating longer.
  • Add chicken and veggies to the foil lined baking sheet and spread into an even layer.
  • Bake for 25-30 minutes or until the internal temperature of the chicken reaches at least 165°.
  • Serve with tortillas, over rice, and with your favorite condiments like pico de gallo, guacamole, and cheese.

Notes

Prepare in Advance 
You can prepare the meat with the marinade 10 min to 24 hours in advance. For 10 min to 2 hrs, prepare it all together, meat and peppers and onion.  If marinating overnight, prep marinade and chicken and let marinate together without any veggies.  Add the veggies and mix well and let marinate for at least 10 minutes before baking.  
Substitutions 
Chicken - Use breasts, thighs, or substitute with steak. 
Peppers - Use an assortment of your favorite bell peppers. 
Onion - Red is our favorite for this, but white is also delicious. 

Nutrition

Calories: 289kcal | Carbohydrates: 12g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 953mg | Potassium: 498mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2742IU | Vitamin C: 164mg | Calcium: 43mg | Iron: 2mg