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Sheet Pan Chicken Fajitas


  • Author: Jessica Penner, RD
  • Prep Time: 5 minutes
  • Cook Time: 25-40 minutes
  • Total Time: 30-45 minutes
  • Yield: 4 servings
  • Method: Sheet Pan
  • Cuisine: TexMex

Ingredients

Fajita Oil:

  • 3 tbsp canola oil
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp cumin

Other Ingredients:

  • 2 large bell peppers or 3 small ones (any colour)
  • 1 large onion
  • 2 large chicken breasts or 3-4 smaller ones
  • 1 can black beans, drained and rinsed (or 1 ½ cups cooked)
  • 1 lime, sliced in half

Instructions

Instructions using fresh chicken breasts:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Stir the flavour maker ingredients together and, using a pastry brush, brush onto a baking sheet.
  3. Slice the bell peppers and onions into strips.
  4. Arrange the bell peppers, onions, and chicken breasts on a single layer on the baking sheet.
  5. Bake for 15 minutes.
  6. Stir and bake another 10 minutes or until the internal temperature of the chicken breasts reaches 180 degrees Fahrenheit.
  7. Add in the black beans and bake another 2 minutes.
  8. Remove and squeeze the lime over the whole pan.
  9. Slice the chicken into strips.
  10. Serve in tortilla wraps or over rice with optional cheddar cheese and guacamole or avocado cream sauce.

Instructions using frozen chicken breasts:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place the frozen chicken breasts on a rimmed baking sheet.
  3. Stir the flavour maker ingredients together.
  4. Using a pastry brush, brush the fajita oil onto the top of the chicken breasts. Flip and place oil side down.
  5. Bake for 10 minutes.
  6. Meanwhile, slice the bell peppers and onions into strips.
  7. Add the bell peppers and onions to the baking pan. Arrange into a single layer.
  8. Bake 20 minutes.
  9. Stir and bake another 10 minutes or until the internal temperature of the chicken breasts reaches 180 degrees Fahrenheit.
  10. Add in the black beans and bake another 2 minutes.
  11. Remove and squeeze the lime over the whole pan.
  12. Slice the chicken into strips.
  13. Serve in tortilla wraps or over rice with optional cheddar cheese and guacamole or avocado cream sauce.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 316
  • Sugar: 5.5
  • Sodium: 352
  • Fat: 12.5
  • Carbohydrates: 25.5
  • Fiber: 7
  • Protein: 26
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