Description
These Sheet Pan Chicken Fajitas are delicious, easy, and perfect for your family, a crowd, or even for 1-2 people. Juicy seasoned chicken and roasted veggies are wrapped in melty cheese tortillas. Whether it's a busy weeknight or a weekend gathering, these fajitas hit the spot!
Ingredients
Units
Scale
- 1 1/2 pounds chicken thighs, boneless, skinless, sliced into 1/2 inches
- 1 large red bell pepper, sliced into 1/2 inches
- 1 large orange bell pepper, sliced into 1/2 inches
- 1 large poblano pepper, sliced into 1/2 inches
- 1 (2-3 inches in diameter) large onion (white, yellow or red), sliced into 1/2 inches
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- 8 8-inch flour tortillas
- 8 ounces Colby Jack cheese
Instructions
Chicken and Veggies
- Preheat the oven to 400°F.
- Spray sheet pan with cooking spray or line it with aluminum foil.
- Place chicken, peppers, and onions on the sheet pan.
- Drizzle olive oil and taco seasoning on the chicken and vegetables. Toss until evenly distributed.
- Bake 25-30 minutes or until chicken reaches 165°F on an instant-read food thermometer.
Flour Tortillas & Cheese
- Place tortillas on a sheet pan.
- Distribute 4 tablespoons of cheese on each tortilla.
- Place sheet pan (s) in the oven.
- Heat 3-5 minutes until the cheese has melted.
To Serve:
- Fill tortillas with chicken and veggies.
- Serve with your favorite fajita toppings, guacamole, salsa, sour cream, or cilantro.
Notes
Nutrition
- Serving Size: 2
- Calories: 692
- Sugar: 4.6 g
- Sodium: 1421.2 mg
- Fat: 33.7 g
- Carbohydrates: 64.2 g
- Protein: 35.5 g
- Cholesterol: 112.5 mg
