Sheet Pan Chicken Fajitas

Ingredients

• 2 lb Chicken Breast (fat trimmed, cut into strips)
• 4 pieces Bell Peppers (assorted colors (green, yellow, red, orange), sliced into strips)
• 0.5 medium Red Onion (chopped)
• 1 tablespoon Chili Powder
• 1.5 teaspoon Smoked Paprika
• 0.33 teaspoon Garlic Powder
• 0.75 teaspoon Onion Powder
• 1 teaspoon Oregano
• 0.75 teaspoon Ground Cumin
• 1 teaspoon Black Pepper
• to taste Salt (optional)
• 1 ounce Low Sodium Soy Sauce
• 1 ounce Lime Juice (freshly squeezed if possible)
• 2 tablespoon Olive Oil
• as needed Cooking Spray (to coat the baking sheet)

Instructions

1. Prep Ingredients

   Trim any excess fat from the chicken breasts and cut into thin strips. Slice the bell peppers into strips and chop half a medium red onion.

   Time: PT5M

2. Combine Chicken, Veggies, and Spices

   Place the chicken strips and sliced vegetables in the large mixing bowl. Add chili powder, smoked paprika, garlic powder, onion powder, oregano, ground cumin, black pepper, and salt. Toss to coat evenly.

   Time: PT3M

3. Add Wet Ingredients

   Pour 1 oz low‑sodium soy sauce, 1 oz fresh lime juice, and 2 Tbsp olive oil over the seasoned chicken and veggies. Mix again until everything is glossy and well‑combined.

   Time: PT2M

4. Transfer to Baking Sheet

   Line the half sheet pan with parchment or lightly coat with cooking spray. Spread the mixture in a single layer, ensuring the chicken pieces are not stacked.

   Time: PT2M

5. Bake

   Place the pan in a pre‑heated oven at 400°F. Bake for 40 minutes, flipping the chicken and vegetables halfway through (around the 20‑25 minute mark) to ensure even caramelization.

   Time: PT40M

   Temperature: 400°F

6. Rest and Serve

   Remove the pan from the oven and let the fajitas rest for 5 minutes. Serve as is, with tortillas, over rice, or in a bowl with your favorite toppings.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

35 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g