Sheet Pan Fajitas
After you try this easy sheet pan fajitas recipe, you’ll never go back to making fajitas any other way! This meal is a perfect variation to your Taco Tuesdays and is packed with protein and nutrients from the bell peppers. Put the chicken and veggies in a wrap or throw on top of tortilla chips!
Servings: 4
Calories: 290kcal
Ingredients
- 1 lb boneless skinless chicken breast
- 2 tablespoon extra virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large yellow onion sliced
- 4 low carb tortillas
Instructions
- Preheat oven to 400 degrees. Coat large baking sheet with foil or cooking spray.
- Cut chicken breasts in half horizontally, then slice crosswise into strips.
- Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine.
- Transfer the chicken and veggies to prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15-20 minutes. For more roasted fajitas, turn broiler to high. Broil until the chicken is cooked through and vegetables are browning in spots, a few minutes longer.
- Serve the chicken and vegetables in warmed tortillas with optional toppings of lime wedges, cilantro, sour cream, avocado and/or pico de gallo if desired.
Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 29g | Protein: 29g | Fat: 13g | Saturated Fat: 2.5g | Cholesterol: 55mg | Sodium: 1040mg | Fiber: 15g | Sugar: 4g
