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a partially eaten chicken fajita on a white plate
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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are an easy meal that also will satisfy your family. Weeknight dinners can be a challenge but not with Sheet pan cooking and calorie efficient meals like this one.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
Servings 6
Calories 211kcal
Author Brooke Burks

Ingredients

  • 1 pound chicken tenderloins left whole or sliced
  • ½ red bell pepper sliced
  • 2-3 tablespoons oil
  • ½ green bell pepper sliced
  • 1 teaspoon chili powder
  • ½ yellow bell pepper sliced
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons smoked paprika
  • salt to taste
  • 1 tablespoon minced garlic
  • pepper to taste
  • ½ cup sliced red onion

Instructions

  • Preheat oven to 425 degrees F.
  • In a large bowl, mix chicken, onion and bell peppers. Drizzle with oil (any kind) and season with salt, pepper, cayenne, smoked paprika, garlic and chili powder. Mix well.
  • Spread on a sheet pan and bake for 20-30 minutes. Stirring every 10 minutes.
  • Allow to rest 5 minutes. Serve with all your favorite fajita toppings and tortillas. Enjoy!

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 211kcal | Carbohydrates: 6g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 168mg | Fiber: 1g | Sugar: 2g