Sheet Pan Chicken Fajitas
Sheet pan dinners have been trending in my kitchen lately because they are so easy to make and cleanup is minimal. On busy nights when you still want to give your family a healthy home-cooked meal, try this Sheet Pan Chicken Fajitas recipe. You can make it low carb, gluten free, and/or dairy free to meet your dietary needs!
Ingredients
- 1 pound chicken breast tenderloins
- 1 packet fajita seasoning
- acovado or olive oil spray
- 1 large onion
- 1 red bell pepper
- 1 yellow bell pepper
- salt & pepper
- flour tortillas
Instructions
- Preheat oven to 400°
- Place chicken in freezer for about 30 minutes to make it easier to slice, and then cut the tenderloins into strips (I like to cut at a diagonal for longer strips rather than chunks)
- Place chicken strips onto half of a Sheet Pan and spray with oil. Sprinkle with packet of fajita seasoning and toss to coat well. Arrange seasoned chicken in an even layer on half of the sheet pan.
- Cut onions and peppers into strips, add to other half of sheet pan, spray with oil, sprinkle with salt and pepper, and toss to combine. Arrange in an even layer
- Place sheet pan in oven and bake at 400° for 20-25 minutes, until chicken is cooked through and veggies have softened
- Serve with flour tortillas, and your favorite fajita toppings, such as cheddar, sour cream, guacamole, and salsa!
- Make 4 servings
Notes
Nutrition information does NOT include toppings and tortillas
Store leftovers in airtight container in fridge for up to 3 days
Nutrition
Serving: 4oz chicken with ¼ of veggiesCalories: 163kcalCarbohydrates: 12.8gProtein: 27.5gFat: 0.8gFiber: 2.3gSugar: 5.3g
Tried this recipe?Let us know how it was!