Sheet Pan Chicken Fajitas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 113.9
  • Total Fat: 7.3 g
  • Cholesterol: 41.6 mg
  • Sodium: 189.1 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.0 g

View full nutritional breakdown of Sheet Pan Chicken Fajitas calories by ingredient
Submitted by:


Quick and easy one-pan supper Quick and easy one-pan supper
Number of Servings: 8


    14 oz chicken thighs, boneless and skinless
    2 tbsp Extra Virgin Olive Oil
    1 tbsp Chili powder
    1.5 tsp Garlic powder
    1.5 tsp Onion powder
    1 tsp Paprika
    1 tsp Cumin powder
    1 tsp Dried Oregano
    0.5 tsp Salt
    0.5 tsp Pepper, black
    2 cup Bell peppers (Green, Red, Yellow, Orange)
    1 cup, sliced yellow Onions, raw


Serve with warm tortillas. Good topped with sour cream, guacamole, salsa, and/or green onions.


Preheat oven to 425 degrees F. Line a large baking sheet with foil and place it in the oven while the oven heats.

Slice the onion and peppers into strips. Toss them with 1 tbsp of the olive oil and set aside.

Trim the fat from the thighs and cut them into strips. Coat the chicken with the other tbsp of oil. Mix the seasonings together well in a small bowl and then sprinkle over the chicken in an even layer (both sides).

Remove the pan from the oven and spread the peppers and onion in an even layer. Place the chicken strips among the vegetables. Roast for 20-25 minutes, or until the chicken is cooked through.

Serving Size: 2 fajitas

Number of Servings: 8

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Poultry |

Rate This Recipe