One Pan Chicken Fajitas

Smoky strips of chicken, bell pepper, and onion, laced with seasoning and roasted together until tender. Served on tortillas with all your favorite fajita toppings!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword chicken fajitas, dinner, fajitas, one pan meal, quick and easy, sheet pan meal

Prep Time 15

Cook Time 15

Marinating Time (optional) 1

Total Time 1 30

Servings

Calories 203kcal

Author Robin Miller

Equipment

Grill Pan

Ingredients

1 tablespoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
2 tablespoons fresh lime juice plus lime wedges for serving if desired
1 tablespoon olive oil
1 pound boneless skinless chicken breasts or tenders cut into thin strips
1 cup sliced white or red onion
2 bell peppers any color, seeded and sliced, or 2 cups sliced mini peppers
Fajita-size flour or corn tortillas warmed if desired

Suggested Toppings

Sour cream
Salsa
Hot sauce
Fresh cilantro

Instructions

In a large bowl, whisk together the chili powder, smoked paprika, cumin, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk in the lime juice and olive oil. The mixture will be thick.
Add the chicken, onion, and bell peppers and toss to coat. If you have the time to marinate, cover with plastic and refrigerate for 1 hour. If not, you can bake the chicken and vegetables right away.
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil (or use a cast iron griddle that's been coated with olive oil or cooking spray).
Arrange the chicken and vegetables on the prepared pan.
Bake for 15 to 20 minutes, until the chicken is cooked through and the vegetables are slightly charred. If you want more of a char, place the pan under the broiler for a few minutes.
Serve the chicken and vegetables with tortillas and optional toppings.

Nutrition