Sheet Pan Chili Lime Chicken Fajitas
Servings 8 servings
Calories 305kcal
Ingredients
- 2 lb boneless skinless chicken breasts
- 1/4 cup olive oil
- 2 Tbsp fresh lime juice
- 4 tsp ground cumin
- 1 Tbsp dark chili powder
- 1 tsp ancho chili powder
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp lemon pepper
- 1 large red bell pepper m 1/4-inch slices
- 1 large poblano pepper 1/4-inch slices
- 1 medium red onion 1/4 inch slices
- 8 8-inch flour tortillas, warmed
- Assorted toppings: Sour cream Cojita cheese, Pico de gallo. shredded lettuce
Instructions
- Slice the chicken breasts into 1/3-inch thick pieces. Add to a large zip top storage bag.
- To the bag add the oil, lime juice and seasonings. Close the bag and mix until the chicken is completely coated. Store chilled for 1 hour or overnight.
- Prepare: Preheat the oven to 400°F. Liberally spray a large rimmed baking sheet with cooking spray. (Use 2 baking sheets, if needed)
- Arrange the seasoned chicken, sliced peppers and onion in a single layer on the sheet.
- Drizzle the vegetables lightly with olive oil and season with garlic salt and black pepper. (Eyeball the amounts)
- Bake for 25-30 minutes total or until the chicken is cooked through.
- Increase the oven temperature to broil to char during the last 5 minutes.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 21g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 653mg | Potassium: 617mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1139IU | Vitamin C: 46mg | Calcium: 60mg | Iron: 3mg