Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas just might change the way you do "Taco Tuesday" forever! They're healthy, perfectly seasoned and come together in about 30 minutes. It's Fiesta time!
- 1 tbsp chile powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 onion, sliced
- 3 skinless, boneless chicken breasts, sliced into thin strips
- 1-2 fresh limes, cut into wedges
Preheat oven to 425.
Combine chile powder, garlic powder, cumin, smoked paprika, salt, and olive oil.
In a bowl, or on the sheet pan coat the veggies and chicken in the seasoned oil mixutre.
Arrange the chicken and veggies on the sheet pan into an even layer, don't crowd the pan (use two if necessary).
Roast at 425 for 10 minutes. Then, place the pan under the broiler and toss vegetables every 60-90 seconds until a little charred.
Just before serving, squeeze lime wedges over chicken and veggies. The lime wedges can be roasted on the pan as well, but this is optional.
Serve with flour or corn tortillas, or over rice or cauliflower rice for a low carb option.
Low carb options:
- use low carb tortillas
- eat on lettuce as a salad
- use lettuce as a wrap
Calories: 242kcal | Carbohydrates: 7g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 351mg | Potassium: 616mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1875IU | Vitamin C: 91mg | Calcium: 20mg | Iron: 1mg