Easy Weeknight Sheet-Pan Chicken Fajitas

The Perfect Weeknight Meal

Try this easy fajita recipe for a flavorful, family-friendly meal that requires minimal clean-up.

Prep time: 30 minutes
Serves: 4

Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 3/4 teaspoon sea salt or kosher salt
  • 2 large red, yellow, or orange bell peppers, sliced
  • 1 large red or yellow onion, sliced
  • Juice of one lime
  • 8 corn tortillas
  • Cilantro, optional
  • Lime wedges, optional
  • Avocado or guacamole, optional
  • Sour cream, optional
  • Pico de gallo, optional

Preparation

  1. Preheat oven to 400 degrees F. Line a rimmed sheet pan with parchment paper or coat an unlined pan with spray oil.
  2. Cut chicken breasts into thin strips. Place in a bowl with bell peppers and onion then toss with oil, chili powder, cumin, garlic powder, oregano and salt until well coated. Transfer the fajita mixture to the sheet pan and spread out evenly.
  3. Place the pan in the oven on the middle rack and roast for 15 minutes. Turn broiler on and broil the chicken and vegetables for another 3-5 minutes to allow them to brown. Remove from the oven and stir in lime juice.
  4. Serve the fajita mixture with warmed corn tortillas. Serve with a lime wedge and garnish with cilantro, sour cream, avocado or guacamole, and/or pico de gallo, as desired.

Category Tags

Entrees
Good source of protein
Vegetables
About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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