Learn how to prepare this Sheet Pan Chicken Fajitas recipe so that you can become an expert in the kitchen.
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Approved by the whole family, you will see that it will become your favorite.
Pre time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Serving: 7 | 6 Personal points
Ingredients:
1 lb Chicken Tenders ( Cut In Thin Strips)
1 Each: Green, Red, And Orange Bell Pepper (Thinly Sliced)
1 Yellow Onion (Thinly Sliced)
1 tbsp Olive Oil
2 tsp Smoked Paprika
2 tsp Cumin
2 tsp Cayenne Pepper
1 tsp Garlic Powder
Salt And Pepper To Taste
2 Jalapeno (Deseeded And Diced)
1 Lime (Cut In Half)
8-10 Fat free Flour Tortillas
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How to make this Sheet Pan Chicken Fajitas:
Step 1. Preheat oven to 425 degrees
Step 2. Line a baking sheet with parchment paper
Step 3. Add the paprika, cumin, cayenne pepper, garlic powder, and salt and pepper to taste in a small bowl.
a.
b.
Step 4. Stir in the olive oil. Whisk until well blended.
Step 5. Spoon the olive oil and seasonings into the ziploc bag.
Step 6. Add the vegetables into the bag. (Including the sliced jalapenos)
Step 7. Massage the vegetables into the bag. Add the chicken strips in the bag.
Step 8. Continue to massage the chicken, jalapenos, and vegetables in the bag.
Step 9. Place the chicken in the center of the baking sheet.
Step 10. Spread half of the vegetables on both sides of the chicken.
Step 11. Bake at 425 degrees for 15 minutes. Wrap the flour tortillas in foil.
Step 12. Add them in the oven during the last 5 minutes of cooking.
Step 13. Squeeze the lime over the entire pan. Scoop the fajita mixture onto the tortillas.
Step 14. Serve.
Enjoy!
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Sheet Pan Chicken Fajitas
Ingredients
- 1 lb Chicken Tenders Cut In Thin Strips
- 1 Each: Green Red, And Orange Bell Pepper (Thinly Sliced)
- 1 Yellow Onion Thinly Sliced
- 1 tbsp Olive Oil
- 2 tsp Smoked Paprika
- 2 tsp Cumin
- 2 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- Salt And Pepper To Taste
- 2 Jalapeno Deseeded And Diced
- 1 Lime Cut In Half
- 8-10 Flour Tortillas
Instructions
- Preheat oven to 425 degrees
- Line a baking sheet with parchment paper
- Add the paprika, cumin, cayenne pepper, garlic powder, and salt and pepper to taste in a small bowl.
- Stir in the olive oil. Whisk until well blended.
- Spoon the olive oil and seasonings into the ziploc bag.
- Add the vegetables into the bag. (Including the sliced jalapenos)
- Massage the vegetables into the bag. Add the chicken strips in the bag.
- Continue to massage the chicken, jalapenos, and vegetables in the bag.
- Place the chicken in the center of the baking sheet.
- Spread half of the vegetables on both sides of the chicken.
- Bake at 425 degrees for 15 minutes. Wrap the flour tortillas in foil.
- Add them in the oven during the last 5 minutes of cooking.
- Squeeze the lime over the entire pan. Scoop the fajita mixture onto the tortillas.
- Serve.
