Sheet Pan Chicken Fajitas
Ingredients
Fajita Marinade
-
3
tablespoons
olive oil
-
¼–½
teaspoon
chipotle powder
-
¾–1
teaspoon
salt
-
½
teaspoon
black pepper
-
1
teaspoon
dried oregano
-
½
teaspoon
coriander, ground
-
1
teaspoon
cumin, ground
-
1
tablespoon
chili powder
-
1
zest
lime, minced fine
-
2
cloves
fresh garlic, pressed or minced
Chicken and Veggies
-
1½
pounds
chicken breast or thighs, cut into 1" thick strips
-
3
pieces
bell peppers, different colors
-
1
piece
onion
-
3
pieces
jalapenos (optional)
To Serve
-
to taste
warm tortillas
-
to taste
sour cream or Vegan Cilantro Crema
-
to taste
Guacamole or avocado slices
-
to taste
Pico de Gallo
-
to taste
fresh cilantro
-
to taste
lime wedges
Instructions
- Preheat the oven to 450°F.
- Mix the marinade ingredients in a bowl and coat the chicken strips, letting them marinate while you prepare the vegetables.
- Slice the peppers and onions, then toss them with olive oil and salt.
- Arrange the marinated chicken on a parchment-lined sheet pan and the vegetables on a second pan, or create a barrier on one pan to separate them.
- Roast in the oven for 15 minutes, checking the chicken's internal temperature.
- If needed, broil the peppers for an additional 3-5 minutes for extra char.
Nutrition Facts (estimated)
Servings
6
Calories
251
Total fat
10.7g
Total carbohydrates
11.5g
Total protein
27.3g
Sodium
254.2mg
Cholesterol
82.7mg
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