Sheet Pan Chicken Fajitas Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

3 tablespoons vegetable oil (OR grapeseed/avocado oil, divided**)

3 bell peppers (seeds removed, ¼-inch thick slices)

1 yellow onion (thinly sliced)

1-1 1/2 lb chicken breasts (¼-inch thick slices*)

2 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp kosher sea salt

1/2 tsp ground black pepper

1/2 tsp paprika

1/2 tsp coriander

1/8 tsp chili flakes (or cayenne pepper (optional)

1 fresh lime

Directions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place a standard-sized rimmed baking sheet in the oven while it heats so that it's nice and hot.

In a large bowl, toss 1 tablespoon of oil with the bell peppers and onions. Carefully remove the hot baking sheet from the oven and spread the peppers and onions evenly across the sheet. Place in the oven and bake for 8 minutes.

Meanwhile, in the same bowl, combine the remaining oil with the chicken, chili powder, cumin, garlic powder, salt, black pepper, paprika, coriander, and chili flakes.

Remove the sheet from the oven, drain off any excess liquid, and add the chicken, making sure to separate the pieces of chicken from each other (so they don't bake together).

Return to the oven and bake for 15-20 minutes or until the vegetables are roasted and the fajitas are golden brown. Remove, squeeze the lime juice over the top, and serve with desired toppings.

Nutrition

• Calories: 222 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.1 g
• Cholesterol: 73 mg
• Sodium: 535 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 25 g