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Two sheet pan chicken fajita tacos in corn tortillas with roasted red and yellow peppers, salsa and a green jalapeño sauce on a white plate

Sheet Pan Chicken Fajitas

Chicken thighs, peppers, and onions roasted on two sheet pans, served as tacos or bowls. One batch makes two dinners.
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Course: Dinner
Cuisine: Mexican
Keyword: easy, quick, affordable, anti-inflammatory, fiber, protein
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 people
Calories: 300kcal
Author: Sarah Bullard, MS, RDN
Cost: $4 per person

Equipment

  • 2 sheet pans

Ingredients

  • 2.5 pounds boneless chicken thighs
  • 6 peppers, sliced bell pepper or poblano
  • 1 large onion, sliced
  • 5 tbsp olive oil
  • 1 2/3 tsp ground cumin
  • 1 2/3 tsp paprika (regular, not smoked)
  • 2 tsp garlic powder
  • 1/4 tsp salt
  • black pepper (to taste)
  • 2-3 tbsp lime juice fresh or bottled
  • 1/4 cup chopped cilantro

To Serve

  • 10 to 15 small (4-inch) corn tortillas, warmed
  • 1 pounch (8.8oz) 90-second quinoa and brown rice
  • leaf lettuce
  • salsa
  • shredded cheese
  • tortilla chips
  • avocado
  • Siete Creamy Jalapeño Botana Sauce

Instructions

  • Heat the oven to 425°F.
  • Slice the bell peppers and onion into strips, then cut the chicken thighs into strips. Wash your hands, cutting board and knife after handling the raw chicken.
  • Divide everything between two sheet pans, with the peppers and onion on one half of each pan and the chicken on the other half.
  • Drizzle the olive oil over both pans and sprinkle the chili powder, cumin, paprika, garlic powder, salt, and pepper over the chicken and vegetables. Stir everything around on the pans to coat.
  • Bake for about 25 minutes (20 to 35, depending on your oven), until the chicken reaches 165°F and the peppers start to char at the edges. If your pans don't fit on one rack, stagger them and swap racks halfway through.
  • While the pans bake, heat the rice pouch and warm the corn tortillas in a skillet.
  • Drizzle a few tablespoons of lime juice over the top and sprinkle with cilantro.
  • Serve as tacos or as bowls over the rice with leaf lettuce, with salsa, cheese and chips on the side.

Notes

  • Adapted from Half Baked Harvest.
  • Make ahead: Set up the pans, cover them and refrigerate for up to a day, then bake when you're ready.
  • Lime: Bottled lime juice works when you're short on limes.
  • Cilantro: Freeze leftover chopped cilantro for the next batch.
  • Black beans: Rinse and drain a can and warm on the stove for a fiber-filled side or topping.
  • Leftovers: Keep 3 to 4 days in the fridge. Reheat to 165°F.

Nutrition

Serving: 2fajitas | Calories: 300kcal (15%) | Carbohydrates: 12g (4%) | Protein: 30g (60%) | Fat: 15g (23%) | Saturated Fat: 3g (19%) | Cholesterol: 133mg (44%) | Sodium: 260mg (11%) | Potassium: 720mg (21%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 500IU (10%) | Vitamin C: 210mg (255%) | Calcium: 40mg (4%) | Iron: 2.6mg (14%)