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Chicken fajitas with peppers and onion served with rice, guacamole, pico de gallo, cheese, tortillas and sour cream

Sheet Pan Chicken Fajitas

Chicken breast, bell peppers and red onion tossed in homemade fajita seasoning and roasted on one sheet pan. About 48 g of protein per serving with tortillas.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 serving
Calories: 525
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts 680 g, sliced into ½-inch strips
  • 3 bell peppers red, yellow and green, sliced
  • 1 large red onion sliced
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 lime cut into wedges
  • 8 small flour tortillas 6-inch, warmed
  • 1/2 cup plain nonfat Greek yogurt instead of sour cream
  • fresh cilantro for serving

Method
 

  1. Place a large rimmed baking sheet in the oven and preheat to 425°F (220°C).
  2. In a large bowl, mix the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt and pepper.
  3. Add the chicken strips, peppers and onion, drizzle with the olive oil and toss until everything is evenly coated.
  4. Carefully take out the hot pan and spread everything in a single layer. Use two pans if it’s crowded.
  5. Roast for 18–22 minutes, stirring once halfway, until the chicken reaches 165°F (74°C) and the vegetables are tender.
  6. Turn on the broiler and broil for 2 minutes for charred edges. Squeeze lime over the top and serve with warm tortillas, Greek yogurt and cilantro.

Notes

Low-carb option: skip the tortillas and serve over lettuce or as a salad (about 340 kcal and 43 g protein per serving).
Meal prep: keeps 3–4 days in the fridge. Reheat in a hot skillet so the peppers stay crisp.