Sheet Pan Chicken Fajitas - Bravabod
Recipes

Sheet Pan Chicken Fajitas

Valentina

The easiest, tastiest sheet pan chicken fajitas made with crisp vegetables and tender seasoned chicken strips. Broiling locks in the chicken's natural juices and cuts the cooking time to make this whole weeknight meal ready in under 20 minutes.

How To MakeDiet Type: Low-carb

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Shopping List
  • 8 ounces boneless skinless chicken breast
  • 1 bell pepper, sliced (any color)
  • 1/2 red onion, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chipotle powder (or chili powder)
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper (adjust to taste)
  • 2 to 4 small corn tortillas, warmed
  • fresh lime and cilantro, for serving

Instructions
  1. Step 1: Preheat the oven to 450°F. Slice the chicken into thin 1/4 inch strips. Slice the bell pepper and onion.
  2. Step 2: Transfer the vegetables to a baking sheet and toss in .5 tablespoon of the olive oil. Roast the vegetables for 5 minutes.
  3. Step 3: Remove the vegetables from the oven and turn the oven to broil. Add the chicken and spices to the pan with the vegetables and toss to combine. Place the pan back under the broiler and broil for 5 minutes. It will be ready when the vegetables are slightly charred and the chicken is cook through.
  4. Serve: Drizzle with the remaining 1/2 tablespoon of olive oil and enjoy with fresh cilantro, plenty of lime juice, and the warm tortillas.
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Sheet Pan Chicken Fajitas

PT20M 8 ounces boneless skinless chicken breast 1 bell pepper, sliced (any color) 1/2 red onion, sliced 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon chipotle powder (or chili powder) 1/4 teaspoon salt 1/8 teaspoon cayenne pepper (adjust to taste) 2 to 4 small corn tortillas, warmed fresh lime and cilantro, for serving Gluten Free Paleo Low-Carb 2 Servings Ingredients:

2 Servings

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