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Servings: 4
Calories: 284kcal
Ingredients
- 1 ½ pounds chicken thigh tenders
- 1 yellow bell pepper sliced into ¼-inch strips
- 1 red bell pepper sliced into ¼-inch strips
- 1 green bell pepper sliced into ¼-inch strips
- 1 small red onion sliced into ¼-inch strips
- 1 ½ tablespoons extra virgin olive oil
- Salt and pepper to taste
- 2 tablespoons Mexican seasoning
- Warm tortillas
Toppings:
- Avocado
- Fresh cheese
- Pico de gallo
- Lime wedges
- Fresh cilantro chopped
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the chicken and sliced vegetables with olive oil, salt, pepper, and Mexican seasoning until evenly coated.1 ½ pounds chicken thigh tenders, 1 yellow bell pepper, 1 red bell pepper, 1 green bell pepper, 1 small red onion, 1 ½ tablespoons extra virgin olive oil, Salt and pepper, 2 tablespoons Mexican seasoning
- Spray a sheet pan with nonstick spray or line with parchment. Spread the chicken and veggies in a single layer.
- Bake for about 20 minutes, or until the chicken is fully cooked. Broil for 1–2 minutes to lightly char the edges, watching closely.
- Finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.Fresh cilantro
- Serve warm with tortillas and your favorite toppings.Warm tortillas, Avocado, Fresh cheese, Pico de gallo, Lime wedges
Video
Notes
I've gathered some helpful tips to make your Sheet Pan Fajitas turn out perfectly every time.
Slice vegetables evenly: Cut the bell peppers and onion into ¼-inch strips so they cook at the same rate as the chicken and develop caramelized edges.
Use chicken thigh tenders: They stay juicier and more tender than chicken breast when baked, and they won't dry out during the high-heat roasting.
Don't overcrowd the pan: Spread everything in a single layer with space between pieces so the chicken and vegetables roast instead of steam, which helps create those charred, flavorful edges.
Watch the broiler closely: Broiling adds great char in just 1–2 minutes, but it works fast and can burn quickly if you step away, so keep an eye on the pan during this step.
Warm tortillas before serving: Wrap tortillas in foil and heat them in the oven during the last 5 minutes of cooking, or warm them in a tortilla warmer in the microwave for softer, more pliable wraps.
Store properly: Refrigerate fully cooled chicken and peppers in airtight containers for 3 to 4 days or freeze for up to 3 months. Thaw overnight in the fridge, and reheat in a skillet or oven. Store tortillas and toppings separately.
Nutrition
Calories: 284kcal | Carbohydrates: 8g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 256mg | Potassium: 635mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 119mg | Calcium: 30mg | Iron: 2mg
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