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Sheet Pan Chicken Fajitas

By Carolyn Williams, PhD, RD | August 27, 2019 | Rally Health

Sheet Pan Chicken Fajitas 

5 servings

Ingredients

Red and green bell peppers create a brightly colored fajita filling and also provide a hefty dose of vitamin C — over half of the RDA for adults. Serve leftover chicken and veggies over a bed of crisp greens for lunch the next day, and top with  tomatoes, avocado, and a sprinkle of cheese. 

1 large onion, cut into slices

1 red bell pepper, cut into slices

1 green bell pepper, cut into slices

1 lb. skinless, boneless chicken breasts, cut into ½ to ¾-inch-thick slices

2 Tbsp. olive oil 

2 Tbsp. taco seasoning (see below)

1 Tbsp. lime juice

10 small fajita-size tortillas

Cooking spray 

For taco seasoning

1 Tbsp. chili powder

1½ tsp. cumin

¾ tsp. paprika

½ tsp. salt

 ¼ tsp. garlic powder

Combine in a small bowl.  

For fajitas:

  1. Preheat oven to 425 degrees. 
  2. Combine onion, peppers, chicken, and oil in a large bowl, stirring to combine.  Sprinkle with seasoning; toss to coat all ingredients.
  3. Line a large rimmed baking sheet with foil. Lightly coat foil with cooking spray. Spread chicken mixture across baking sheet. 
  4. Bake 20 minutes or until chicken is done and vegetables are tender. Drain and discard any excess juice from cooking. Squeeze lime juice over chicken and vegetables. 
  5. Serve with flour tortillas and favorite toppings. 

NUTRITION FACTS: Calories 373; Total Fat 10g (Saturated Fat 1g); Cholesterol 66mg; Sodium 638mg; Total Carbs 42g (Dietary Fiber 5g, Total Sugars 6g, Added Sugars 0g); Protein 25g

Carolyn Williams, PhD, RD
Rally Health