Sheet Pan Fajitas

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Sheet Pan Fajitas

Category:
Preparation Time: 10-15 Minutes
Cook Time: 22-23 Minutes
Yield: 7-8 Servings
Recipe By Chef: Paige Mountain
  • Ingredients
  • Directions
  • Tips
  • Nutrition
  • Medical Disclaimer

Ingredients

Fajita Ingredients
  • 2 pounds chicken breast (see notes for other protein options)
  • 2 tablespoons olive oil
  • 3 bell peppers, any color, cut into slices
  • 1 raw onion, any variety, cut into slices
  • Dollop of sour cream for each serving
  • 2 limes, sliced into quarters
  • Handful fresh cilantro, roughly chopped
  • 8 tortillas (or can be served over rice or salad)
Seasoning Ingredients
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/4 teaspoon sea salt

Directions

  1. Preheat oven to 400 degrees.
  2. In a small bowl, combine the dry seasonings.
  3. Slice the raw chicken breasts into 1/2 inch slices.
  4. Transfer the chicken slices to a large bowl, then add the olive oil as well as the dry seasoning blend. Using tongs, toss the chicken to coat seasoning on all sides.
  5. On a large baking sheet, spread the sliced bell peppers and onions evenly.
  6. Layer the chicken overtop of the vegetables (try not to overlap the chicken as this will take longer to cook).
  7. Place in the preheated oven for 22-23 minutes.
  8. Serve hot over a warmed tortilla, rice, or beans with a dollop of sour cream overtop, sprinkled with some chopped fresh cilantro & squeeze a 1/4 lime wedge over each.

Tips

  • Make & freeze in advance by combining the raw, seasoned ingredients in a freezer-safe bag. Freeze for up to 2-3 months. When ready to make, defrost overnight or until thawed in the refrigerator. Cook as instructed.
  • A crockpot can also be used by layering half the peppers & onions, then the seasoned chicken, then the remainder of the peppers and onions overtop. Add 2 cups chicken broth. Cook on low for 6-8 hours (or high heat for 3-4 hours).
  • For a shrimp fajita option, use 1 pound of peeled & deveined shrimp. Bake the peppers & onions for 10 minutes, then add the seasoned shrimp overtop for the remaining 12-13 minutes (crockpot option would be low for 5 hours for peppers/onions, then 45 minutes longer on high for shrimp).
  • For a vegetarian option, substitute with tofu, additional vegetables, or add cooked beans.

Nutrition

Nutrition Content per Serving
  • Calories: 301kcal
  • Carbohydrates: 17.5g
  • Fat: 10.2g
  • Fiber: 2.6g
  • Protein: 36.8g
  • Added sugar: 0g
  • Sodium: 178.8mg

Medical Disclaimer

Not Medical Advice: The recipes, nutritional analyses, and educational content provided on the CHOP Culinary Medicine website are for informational and educational purposes only. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

Consult Your Care Team: Always seek the advice of your physician, pediatric specialist, or registered dietitian with any questions you may have regarding a medical condition or dietary restrictions. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

Individual Needs & Allergies: Every child's nutritional needs are unique. Our recipes do not account for individual allergies, sensitivities, specialized needs or specific medical contraindications. Please review all ingredients carefully before preparation.

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