Best Sheet Pan Chicken Fajitas (Marinated)
The marinade for this sheet pan chicken fajitas dish makes it stand out! Even just 1 hour of marinating will give it full flavor the whole family will love! Cooking it in the sheet-pan makes it a no hassle, less mess one-pot dish you will keep on rotation. Enjoy with some warm flour tortillas, your favorite toppings or even as a fajita bowl or salad. Many options for pure deliciousness!
Servings: 6
Calories: 210kcal
Ingredients
- 1 1/2 lb boneless skinless chicken thighs cut into 1/4" thin strips
- 1 1/2 cup bell pepper cut into thin strips (or 1/2 red & 1/2 orange or yellow)
- 1 1/2 cup white onion sliced thin
For Marinade:
- 2 Tbsp avocado oil or olive oil
- 2 Tbsp lemon juice
Seasonings:
- 1 1/2 tsp sea salt
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 1/2 tsp granulated garlic or garlic powder
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper
Instructions
- Slice your peppers and onions and reserve them in the refrigerator till you are ready to cook the fajitas.
- In a small bowl, add avocado oil, lemon juice and fajita seasonings and whisk it up.
- Add sliced chicken to a bowl or I prefer a zip lock bag and add all of the marinade. Give it a stir or use your hands to coat all the chicken.
- Allow the chicken to marinate for 1-3 hours. (I've made it plenty of times with just a 1 hr marinade time.)
- Pre-heat your oven to 450 degrees F.
- After marinating, add the peppers and onions to a large baking sheet/sheet-pan. Give them just a little drizzle of cooking oil, dash of salt and pepper and mix it up with your hands.
- Add the marinated chicken right on top of the onions and peppers and give it all a good mix again. (You shouldn't need to discard the marinade because there shouldn't be a lot of extra, but if there is you can discard it)
- Once the oven is fully pre-heated, go ahead and add the sheet pan with fajita mixture to the center rack of the oven and bake to 10 mins.
- After 10 mins, give it all a good stir and return to the oven for another 5 mins. (Make sure the internal temperature of the fattest slice of chicken is 165 F.)
- Optional, but recommended: Broil for about 3 mins just to give it all a little more color, turning 2-3 times.
Notes
**Nutrition information DOES NOT include toppings or tortillas, only chicken fajita mixture as per the recipe. **
Nutrition
Calories: 210kcal | Carbohydrates: 8g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 692mg | Potassium: 456mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 53mg | Calcium: 38mg | Iron: 2mg