Sheet Pan Fajitas Recipe

5 from 1 vote

Sheet Pan Fajitas Recipe

This will be your first of many go-to meals that everyone will love - sheet pan fajitas can be adjusted to any level of hotness, protein or vegetable.

Course Side Dish

Cuisine American

Keyword fajita, sheet pan

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 389kcal

Cost 8

Ingredients

3 to 4 chicken breasts skinless and boneless, sliced
2 to 3 bell peppers sliced
2 onions sliced
¼ cup olive oil or avocado oil
2 tbsp. fresh lime juice
2 garlic cloves minced
½ tbsp. chili powder
1 tsp. paprika
1 tsp. cumin powder
½ tsp. dried oregano
Fresh cilantro and lime to garnish
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a bowl, combine the olive oil, lime juice, garlic, chili powder, paprika, cumin, and oregano; season to taste.
¼ cup olive oil or avocado oil, 2 tbsp. fresh lime juice, 2 garlic cloves, ½ tbsp. chili powder, 1 tsp. paprika, 1 tsp. cumin powder, Sea salt and freshly ground black pepper, ½ tsp. dried oregano
Place chicken and vegetables in separate bowls and pour half of the mixture over the bell peppers and onions and the other over the sliced chicken; toss both until well combined.
3 to 4 chicken breasts, 2 to 3 bell peppers, 2 onions
Place the baking sheet in the oven for 5 to 6 minutes to preheat it.
Remove the baking sheet from the oven (careful, it’s hot!) and place chicken on it. Put back in the oven and bake for 8 to 10 minutes.
Turn chicken over and top with the sliced vegetables, put back in the oven, and cook another 15 to 20 minutes, or until chicken is cooked through and vegetables are tender.
Serve topped with cilantro and lime wedges.
Fresh cilantro and lime to garnish

Nutrition