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Sheet Pan Fajitas Recipe
Delicious fajitas that are quick to prep and easy to make.
Prep Time
20
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
10
servings
Calories:
271
kcal
Equipment
2 standard sheet pans
Ingredients
2½
lbs.
boneless skinless chicken thighs
(of breasts)
1
medium
green bell pepper
(cut into thick strips)
1
medium
red bell pepper
(cut into thick strips)
1
medium
purple onion
(cut into chunks with layers separated)
2
tbsp.
oil
(divided)
1
tbsp.
ground cumin
1
tbsp.
garlic granules
(or garlic powder)
1
tbsp.
onion granules
(or onions powder)
1
tbsp.
chili powder
salt
(to taste after cooking)
10
small
tortillas
(corn or whole wheat)
US Customary
-
Metric
Instructions
Preheat the oven to 400 F. Prep the chicken by slicing it into strips.
Prep the veggies. Slice them into thick slices.
In a large mixing bowl, combine the chicken and veggies with the spices and 1 tablespoon of oil.
Spread the mix out in an even, single layer on your sheet pan(s). Cook for 50 minutes. Then switch to broiling on high for 5 minutes.
Remove from the oven and serve with your favorite toppings inside a tortilla.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
serving
|
Calories:
271
kcal
|
Carbohydrates:
19
g
|
Protein:
25
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.03
g
|
Cholesterol:
108
mg
|
Sodium:
338
mg
|
Potassium:
420
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
689
IU
|
Vitamin C:
26
mg
|
Calcium:
70
mg
|
Iron:
3
mg