Sheet Pan Chicken Fajitas

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Recipes

Sheet Pan Chicken Fajitas
Serving Size:5|Prep Time:10-15minutes|Cook Time:20minutes
Sheet Pan Chicken Fajitas

Ingredients

  • 1/4 cup avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 2 cloves garlic, minced
  • 1 1/2 pounds Aurora Valley Organic ™ boneless, skinless chicken thighs, sliced into strips
  • 1 red bell pepper sliced into 1/4 inch strips
  • 1 yellow or green bell pepper sliced into 1/4 inch strips
  • 1 small white or yellow onion, thinly sliced
  • 1 lime cut into wedges, for serving
  • 1 package corn tortillas for serving
  • Optional Toppings: salsa, sour cream, avocado, guacamole

Nutritional Information

  • Dark poultry meat contains a greater amount of iron than white poultry meat.
  • Bell peppers are rich in vitamin C, with one medium pepper supplying over 150% of your daily needs of vitamin C.

Directions

Print Recipe
  1. Preheat oven to 425°F.
  2. Place an oven-safe stainless-steel wire rack on top of a baking sheet and set aside.
  3. In a large bowl, whisk together oil, spices, and garlic.
  4. Add chicken, peppers, and onion, toss to coat.
  5. Spread chicken and veggies in an even layer on wire rack. If you don’t have a wire rack, you may cook them on a lightly oiled baking sheet, though they will end up cooking in their own juices and texture will not be as crisp.
  6. Place in oven and cook for 12 minutes. If using a sheet pan without a rack, stir mixture for even cooking. Cook for an additional 7-10 minutes, keeping an eye on it to be sure nothing burns.
  7. Remove from oven and serve with lime wedges, tortillas, and desired toppings.

Chef's Narrative

A quick and easy one-pan dinner, great wrapped up in corn tortillas or served over rice. Serve with salsa, sour cream, avocado or guacamole.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 330, Total Fat: 16g, Saturated: 2g, Trans Fat: 0g, Sodium: 470mg, Potassium: 160mg, Carbohydrate: 29g, Dietary Fiber: 5g, Protein: 15g
Allergens:
None

Directions

Print Recipe
  1. Preheat oven to 425°F.
  2. Place an oven-safe stainless-steel wire rack on top of a baking sheet and set aside.
  3. In a large bowl, whisk together oil, spices, and garlic.
  4. Add chicken, peppers, and onion, toss to coat.
  5. Spread chicken and veggies in an even layer on wire rack. If you don’t have a wire rack, you may cook them on a lightly oiled baking sheet, though they will end up cooking in their own juices and texture will not be as crisp.
  6. Place in oven and cook for 12 minutes. If using a sheet pan without a rack, stir mixture for even cooking. Cook for an additional 7-10 minutes, keeping an eye on it to be sure nothing burns.
  7. Remove from oven and serve with lime wedges, tortillas, and desired toppings.

Chef's Narrative

A quick and easy one-pan dinner, great wrapped up in corn tortillas or served over rice. Serve with salsa, sour cream, avocado or guacamole.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 330, Total Fat: 16g, Saturated: 2g, Trans Fat: 0g, Sodium: 470mg, Potassium: 160mg, Carbohydrate: 29g, Dietary Fiber: 5g, Protein: 15g
Allergens:
None

Ingredients

  • 1/4 cup avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 2 cloves garlic, minced
  • 1 1/2 pounds Aurora Valley Organic ™ boneless, skinless chicken thighs, sliced into strips
  • 1 red bell pepper sliced into 1/4 inch strips
  • 1 yellow or green bell pepper sliced into 1/4 inch strips
  • 1 small white or yellow onion, thinly sliced
  • 1 lime cut into wedges, for serving
  • 1 package corn tortillas for serving
  • Optional Toppings: salsa, sour cream, avocado, guacamole

Nutritional Information

  • Dark poultry meat contains a greater amount of iron than white poultry meat.
  • Bell peppers are rich in vitamin C, with one medium pepper supplying over 150% of your daily needs of vitamin C.
 

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