Sheet Pan Chicken Fajitas

Recipe

Main Dish
Sheet Pan Chicken Fajitas

Primary Media

Pan of fajita-seasoned chicken and vegetables served with soft shell tortillas and cilantro

User Rating

3.88 out of 5 stars
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26 ratings

Recipe Data

4
Servings
13min
Prep
25min
Total

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    Description

    A sheet pan chicken dinner ready in under 30 minutes—a keeper, for sure. We used sliced bell peppers and red onions, but feel free to substitute your favorite vegetables. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 lbs.boneless skinless chicken breasts, cut into bite-size strips
    3orange, yellow and/ or red bell peppers, seeded and cut into strips
    1medium red onion, thinly sliced
    1(1.25 oz) packet Hy-Vee Mexican-style fajita seasoning mix
    2 tbsp.Hy-Vee vegetable oil
    Lime halves, if desired
    8(6-inch) flour tortillas
    Cilantro, for garnish

    Things To Grab

    • Large bowl
    • Large rimmed baking sheet
    • Aluminum foil

    Directions

    1. Preheat oven to 425F.
    2. Toss together chicken, peppers, onion and fajita seasoning mix in a large bowl. Drizzle with oil. Spread on a large rimmed baking sheet. If desired, add lime halves. Roast for 12 minutes or until vegetables are tender and chicken is cooked through, stirring half way through roasting.
    3. Wrap tortillas in aluminum foil and place in the oven to warm during the last 5 minutes of roasting. Divide fajita mixture among warm tortillas and serve, if desired, garnish with cilantro.

    Nutrition facts

    Servings

    450 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 85mg
    • Sodium: 1330mg
    • Total Carbohydrates: 47g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 350%
    0%
    Iron 20%
    0%
    Calcium 10%