HealthStylz
Grilled chicken strips with peppers and onions in a skillet beside tortillas

Recipes · Recipe

Sheet-Pan Chicken Fajitas

Toss, roast, wrap. One pan, about 20 minutes in the oven, and everyone builds their own.

HealthStylz Kitchen
· 2 min read

Photo: DΛVΞ GΛRCIΛ

The short version

  • Cook chicken to 165°F. Use a thermometer.
  • Bell peppers are packed with vitamin C.
  • Let everyone build their own fajita at the table.

Protein Nutrition

Clean Protein & Satiety Meal Profile

Complete amino acid profile and leucine content that rebuilds tissue and keeps appetite steady.

  1. Complete Essential AminosTissue repair block 28g protein
  2. Leucine Synthesis TriggerMuscle protein synthesis 2.8g leucine
  3. Extended Satiety WindowHunger hormone clearing 4.5 hrs full
  4. Clean Low Glycemic CurveSteady energy flow Low glycemic

Source: American Journal of Clinical Nutrition & USDA Dietary Guidelines.

Prep 15 min Cook 20 min Serves 4

You'll need

How to make it

  1. Heat the oven to 425°F. Line a large sheet pan with parchment, or use two pans so the food is not crowded.
  2. In a big bowl, mix the oil, chili powder, cumin, garlic powder, paprika, salt and the juice of one lime.
  3. Add the chicken, peppers and onion. Toss until everything is coated.
  4. Spread in a single layer on the pan. Roast 18 to 22 minutes, stirring once halfway, until the vegetables are soft with browned edges.
  5. Check the chicken with a food thermometer. The thickest strip should read 165°F. Cook a few more minutes if needed.
  6. Warm the tortillas in a dry pan or wrapped in foil in the oven for the last 5 minutes.
  7. Serve the chicken and vegetables with tortillas, lime wedges and toppings.

Fajita night does not need a sizzling skillet and a smoky kitchen. Slice the chicken and vegetables, toss them with oil and spices, and spread them on one pan. The oven does the work while you warm the tortillas and set out the toppings. Kids can pile on what they like. Parents can skip the sour cream and add extra veggies. Everyone is happy.

Why the peppers matter

Cleveland Clinic says one cup of chopped raw red bell pepper has 191 milligrams of vitamin C. That is more than twice the daily need, according to the page. It also has 3 grams of fiber. Leave a few raw pepper strips on the table for snacking.

Cook the chicken safely

The CDC says chicken is safe when it reaches 165°F inside, and the only sure way to tell is a food thermometer. Color and texture can fool you. Do not rinse raw chicken. It does not need it, and rinsing can spread germs to your sink and counter. Use a separate cutting board for the chicken and the vegetables. Put leftovers in the fridge within 2 hours.

Easy ways to change it

  • Use corn tortillas if you prefer them.
  • Serve it over rice or in a bowl instead of tortillas.
  • Add a can of black beans, drained and rinsed, to the pan for the last 5 minutes.
  • Keep the spice mild for little kids and pass hot sauce at the table.

Where this comes from