Sheet Pan Chicken Fajitas
Simple and easy weeknight sheet pan chicken fajitas—perfect for busy families and simple dinner parties.
Ingredients
- olive oil
- 6-8 fingerling potatoes, halved lengthwise
- 2 1/2 teaspoons adobo seasoning, divided
- 1/2 teaspoons ground cumin
- 3 skinless chicken breasts
- 1 teaspoon smoked paprika adds great smoky flavor
- 1 medium red onion, sliced
- 1 bell pepper, sliced
- kosher salt and black pepper to taste
- corn tortillas, flour tortillas or grain-free tortillas
- guacamole, optional garnish
- salsa or pico de gallo, optional garnish
- shredded cheese, optional garnish
- chopped fresh cilantro, optional garnish
Instructions
- Preheat oven to 425 degrees.
- Toss potatoes with 1/2 teaspoon adobo seasoning, all the cumin and olive oil.
- Spray with cooking spray and place on the baking sheet and add to preheated oven. Cook for 7 minutes.
- While that cooks, place chicken breasts in the bowl the potatoes were in, add a little more olive oil, the remaining 2 tsp adobo seasoning and smoked paprika. Toss to coat.
- Add to oven and place back in oven for another 15 minutes of cooking.
- After 15 minutes have passed, add onions and peppers with a little olive oil, salt and pepper and mix with the potatoes. Cook for another 10 minutes until the thickest part of the chicken reaches 165 degrees with a meat thermometer.
- Remove from oven when done and let sit for 5-10 minutes to rest. Slice chicken on a cutting board and add back to sheet pan and serve family style with tortillas and garnishes of choice.
Nutrition
Calories: 370kcalCarbohydrates: 62gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 54mgSodium: 122mgPotassium: 1800mgFiber: 8gSugar: 5gVitamin A: 1213IUVitamin C: 104mgCalcium: 56mgIron: 3mg
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