Sheet-Pan Chicken Fajitas
Prep Time
15 minutes
Cooking Time
40 minutes
Total Time
55 minutes
Serves
4
Ingredients
- Cooking spray
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 2 tsp. garlic powder
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 lb. boneless skinless chicken breasts, cut into 1/2″ strips
- 3 red and yellow bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 2 Tbsp. avocado oil
- Juice of 2 limes
- Tortillas
- 1 avocado (optional)
- 1/2 cup cherry tomatoes sliced in half (optional)
Instructions
- Preheat oven to 425° and grease a large rimmed baking sheet with cooking spray. In a small bowl, whisk together spices.
- In a large bowl, combine chicken, bell peppers, onions, avocado oil, and lime juice. Add spice mix and toss until completely coated. Spread fajita mixture in an even layer onto prepared baking sheet.
- Bake until chicken is cooked through and no longer pink and vegetables are tender, 20 to 25 minutes.
- Serve topped with avocado and tomatoes.
Nutrition
Calories: 398, Fat: 22 g, Saturated fat: 3 g, Trans fat: 0 g, Cholesterol: 83 mg, Sodium: 574 mg, Carbohydrates: 17 g, Fiber: 7 g, Sugar: 3 g, Protein: 29 g, Vitamin D: 0 mcg, Calcium: 59 mg, Iron: 2 mg, Potassium: 1114 mg
Image courtesy of HeresYourBite.com
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