Sheet Pan Chicken Fajitas
Learn how to make the easiest and most delicious sheet pan chicken fajitas! With tender slices of chicken and crisp peppers and onions marinated in a zesty marinade and cooked to perfection, these chicken fajitas are a weeknight favorite.
Ingredients
- 2 lbs. chicken
- 4 bell peppers (any color)
- 1 small onion
Marinade
- 2 tsp kosher salt
- 1/2 tsp pepper
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tsp Worcestershire sauce
- 1 tsp minced garlic
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tbsp fresh cilantro (chopped)
Toppings
- corn or flour tortillas
- guacamole
- cheese
- sour cream
- cilantro
- tomatoes
- jalapeños
- salsa
Instructions
- Place chicken in a gallon sized Ziploc bag and set aside.
- Add lime juice, olive oil and seasonings to Ziploc bag and seal tightly. Gently shake the Ziploc bag to combine all ingredients.
- Place chicken in refrigerator and let marinade for a minimum of 4-5 hours. (I like to marinade 12-24 hours).
- After 4-5 hours, preheat oven to 400 degrees F.
- Slice peppers and onions into thin strips.
- Place peppers and onions on a baking sheet and drizzle with olive oil and sprinkle with a teaspoon of kosher salt. Mix with your fingers until well coated.
- Bake vegetables for 5-7 minutes while cutting chicken into slices.
- Remove chicken from Ziploc bag and slice into thin strips cutting against the grain.
- When all the chicken is cut into slices, remove vegetables from oven and layer chicken over top of vegetables.
- Place in oven again and bake at 400 degrees F for 10 minutes until chicken is tender and completely cooked through.
- Remove from oven and assemble fajitas with tortillas and favorite toppings.
- Enjoy!
Nutrition
Calories: 1265kcalCarbohydrates: 7gProtein: 1gFat: 137gSaturated Fat: 40gPolyunsaturated Fat: 28gMonounsaturated Fat: 64gCholesterol: 110mgSodium: 694mgPotassium: 205mgFiber: 2gSugar: 4gVitamin A: 2186IUVitamin C: 91mgCalcium: 18mgIron: 1mg
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