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Easy Sheet Pan Chicken Fajitas
Cook Time 30 minutes
Servings 4 people
Calories 285 kcal
Ingredients
- 1.5 pounds boneless chicken breasts, sliced intro strips or chunks
- 1 tbsp olive oil
- 1 batch taco seasoning (make your own, or use 1 packet)
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1 poblano pepper, sliced optional but gives a smoky kick!
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- Optional Toppings: Guacamole, chopped cilantro
- Sub in one can of chick peas (drained), and one block of cubed extra-firm tofu (14 oz) for a vegetarian option.
Instructions
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Preheat oven to 425°F (220°C).
In a large bowl, toss chicken, olive oil, and taco seasoning until coated.
Add all your sliced peppers, tomatoes, and onions to the bowl. Toss again to combine.
Spread everything evenly on a sheet pan lined with parchment or foil for easy cleanup.
Roast for 20–25 minutes, or until the chicken is fully cooked (internal temp should reach 165°F/74°C).
Top with fresh cilantro and a scoop of guacamole just before serving.
Serve over cauliflower rice, quinoa, or rice (optional).
Recipe Notes
Approximately 280–285 calories per serving, including 1 tbsp guacamole but without rice or cauliflower rice.