Sheet-Pan Chicken Fajitas

Sheet-Pan Chicken Fajitas

Sheet-Pan Chicken Fajitas

Chef Tom
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 223 kcal


  • 2 tablespoons coconut oil melted
  • 3 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1-1/2 pounds chicken tenderloins halved lengthwise
  • 1 large red or sweet onion halved and sliced (about 2 cups)
  • 1 large sweet red pepper cut into 1/2-inch strips
  • 1 large green pepper cut into 1/2-inch strips
  • 1 tablespoon minced seeded jalapeno pepper
  • 2 tablespoons lime juice
  • 12 corn tortillas 6 inches, warmed

Optional toppings:

  • Pico de gallo
  • sour cream
  • shredded Mexican cheese blend
  • sliced avocado


  • Preheat oven to 425°F.
  • In a large bowl, mix first 5 ingredients; stir in chicken. Add onion, peppers, and lime juice; toss to combine. Spread evenly in 2 greased 15x10x1-in. baking pans.
  • Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
  • Broil chicken mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.


Sodium: 378mgCalcium: 60mgVitamin C: 48mgVitamin A: 1038IUSugar: 3gFiber: 5gPotassium: 383mgCholesterol: 24mgCalories: 223kcalSaturated Fat: 5gFat: 8gProtein: 12gCarbohydrates: 29gIron: 2mg
Tried this recipe?Let us know how it was!

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes