Sheet Pan Chicken Fajitas

Ingredients

• 1.5 lb Chicken Breast (thinly sliced into strips)
• 1 medium Red Bell Pepper (thinly sliced into strips)
• 1 medium Green Bell Pepper (thinly sliced into strips)
• 1 medium Yellow Onion (thinly sliced)
• 3 cloves Garlic (minced)
• 2 tbsp Olive Oil (extra virgin preferred)
• 2 Lime (juiced (about 2 tbsp) and quarters for roasting)
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 1 cup Salsa (store‑bought or homemade)
• 0.5 cup Sour Cream
• 1 cup Guacamole
• 2 tbsp Fresh Cilantro (chopped, optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 425°F

2. Slice Ingredients

   Thinly slice the chicken breast into strips, then slice the red and green bell peppers, onion, and mince the garlic.

   Time: PT10M

3. Make Fajita Seasoning & Toss

   In a large mixing bowl combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the sliced chicken and vegetables, then toss until everything is evenly coated.

   Time: PT5M

4. Arrange on Sheet Pan

   Spread the seasoned chicken and vegetables in a single layer on the sheet pan, making sure pieces aren’t overlapping.

   Time: PT2M

5. Roast

   Place the sheet pan in the preheated oven and roast for 15 minutes, stirring once halfway through to ensure even browning.

   Time: PT15M

   Temperature: 425°F

6. Rest

   Remove the pan from the oven and let the chicken and veggies rest for 2 minutes before serving.

   Time: PT2M

7. Assemble Fajitas

   Warm your preferred tortillas, then fill each with the roasted chicken‑pepper mixture. Top with salsa, sour cream, guacamole, and a sprinkle of fresh cilantro.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

12g

Fiber

4g