Sheet Pan Chicken Fajitas for One
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Chicken strips, three colors of peppers, and onion tossed in homemade fajita spice and roasted on one pan.
Ingredients
Fajita spice
- ½ tsp chili powder
- ¼ tsp paprika
- ¼ tsp cumin
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- ½ tsp kosher salt
- ⅛ tsp black pepper
Fajitas
- 1 (6 oz) boneless skinless chicken breast cut into ½-inch strips
- ¼ small red bell pepper sliced (about 2 oz)
- ¼ small yellow bell pepper sliced (about 2 oz)
- ¼ small green bell pepper sliced (about 2 oz)
- ½ small onion sliced (about 3 oz)
- 1 chopped garlic clove
- 1½ Tbsp olive oil
- ½ small lime
- 2 (8-inch) flour tortillas
- Optional sour cream cilantro, avocado, guacamole, pico de gallo or cheese
Equipment
- baking sheet
- mixing bowl
Directions
- Mix the fajita spices in a small bowl.
- Heat the oven to 425°F. Spread the chicken, peppers, and onion on a rimmed baking sheet.
- Scatter the garlic and fajita spice over everything, drizzle with the oil, and toss. Spread it out in a single layer.
- Roast for 15 to 20 minutes, until the chicken reaches 165°F.
- Wrap the tortillas in foil and warm them in the oven for the last 3 to 4 minutes. Squeeze the lime over the fajitas and serve in the tortillas with any toppings you like.
Nutrition
Serving: 406g | Calories: 735kcal | Carbohydrates: 61g | Protein: 48g | Fat: 33g | Saturated Fat: 6.7g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 2022mg | Potassium: 942mg | Fiber: 6.5g | Sugar: 7g | Vitamin A: 1277IU | Vitamin C: 66mg | Calcium: 197mg | Iron: 5.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken breast counted as raw chicken breast. Brands and portions vary, so use it only as an approximation.