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Sheet Pan Chicken Fajitas for One

Course Main Course
Cuisine American
Keyword dinner for one, fajita seasoning, oven fajitas, sheet pan dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 serving
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

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.