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Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas made with chicken tenders, bell peppers, onion, and a homemade fajita seasoning mix makes an easy, pleasing weeknight meal.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 8 servings
Course: Dinner
Cuisine: Mexican, Tex-Mex
Calories: 200
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 0.33333334326744 cup vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 pinch ground cayenne pepper
  • 1.5 pounds chicken tenders, quartered
  • 4 cups sliced bell peppers, any color
  • 1 onion, sliced
  • 0.25 cup chopped fresh cilantro
  • 0.5 lime, juiced

Method
 

  1. Gather all ingredients.
  2. Combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; seal the bag and shake to mix. Marinate in the refrigerator, 30 minutes to 2 hours.
  3. Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
  4. Spread chicken mixture onto the prepared pan.
  5. Roast in the preheated oven, stirring halfway, until chicken is no longer pink and bell peppers are softened, 15 to 20 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
  6. Sprinkle cilantro and pour lime juice over chicken mixture; stir to distribute. Serve hot with warm tortillas and your favorite fajita toppings.

Nutrition

Calories: 200kcalCarbohydrates: 6gProtein: 19gFat: 11gSaturated Fat: 2gCholesterol: 49mgSodium: 198mgFiber: 2gSugar: 3g

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