Lean Chicken Fajitas Sheetpan Dinner
Your heart and hormones will love these lean chicken fajitas made on one sheet pan. With juicy chicken, colourful bell peppers, and a simple blend of spices, dinner comes together in just 30 minutes with almost no cleanup.
Servings 4
Calories 238kcal
Ingredients
- 2 organic chicken breasts sliced into strips
- 1/2 yellow onion, cut into strips
- 3 bell peppers, hollowed and cut into strips
- 4 mushrooms cut into quarters
- 4 Tbsp olive oil
Spice blend
- 1/4 cup chicken or vegetable broth, or water
- 1/2 tsp garlic powder
- 1 Tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
- 1/2 tsp dried oregano
Optional toppings
- 8 small tortilla shells
- sour cream
- grated cheese blend mozzarella, cheddar, pepper jack
- jalapenos
- salsa
- cilantro
- 1 lime cut into wedges
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment to prevent sticking (optional)
- Slice the chicken breasts and vegetables into strips that are the same size so they cook at the same rate and place them all in a large mixing bowl
- Combine the spices with 1/4 cup of chicken or vegetable broth, or water, and stir until combined. Pour the spice blend, plus 4 tablespoons of olive oil over the chicken and veggies, and mix together
- Transfer the seasoned chicken and veggies to a baking sheet and roast for 25 minutes
- While the fajitas are cooking, prep the optional toppings — tortilla shells, sour cream, grated cheese, jalapenos, salsa, cilantro
Video
Notes
Nutrition calculations do not include tortilla shells, sour cream, or salsa
Nutrition
Calories: 238kcal | Carbohydrates: 11g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 402mg | Potassium: 596mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3581IU | Vitamin C: 121mg | Calcium: 36mg | Iron: 2mg
