Sheet Pan Chicken Fajitas Recipe
These Sheet Pan Chicken Fajitas are healthy, gluten free, and full of veggies, tender chicken, and spices! Minimal clean up for an easy weeknight dinner!
Servings: 4 people
Calories: 228kcal
Ingredients
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion halved and quartered
- 1 pound boneless skinless chicken breasts* 2 (8 oz) breasts
- ¼ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
- ¼ cup freshly squeezed lemon
- ¼ cup soy sauce or gluten free alternative
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- 1 teaspoon Paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt more to less to taste
- ½ teaspoon pepper
Instructions
- Slice veggies and place in gallon sized ziplock baggie.
- Place chicken breasts in another ziplock baggie.
- Whisk together orange juice through garlic powder.
- Pour half the marinade over veggies and half over chicken.
- Marinate in fridge at least 1 hour.
- Dump veggies onto a silicone mat lined baking sheet. Place chicken breasts on center of baking sheet.
- Bake at 450 degrees F for 20 minutes, or until chicken is cooked and veggies are tender.
- Let chicken rest for 5 minutes, then slice chicken on cutting board.
- Serve in taco shells and top with cilantro and crumbled feta or additional toppings!
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Notes
*Freeze filling without tortillas.
Nutrition
Calories: 228kcal | Carbohydrates: 14g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1538mg | Potassium: 772mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1560IU | Vitamin C: 138.1mg | Calcium: 26mg | Iron: 1.7mg
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