Sheet Pan Chicken Fajitas

posted in: Chicken, Gluten-free, Mexican | 8


I love a meal that only gets one pan dirty. It’s always a bummer to finish a yummy meal and have a pile of dishes to clean up. When I’ve made fajitas in the past, it was always in a skillet, so it was nice to pop this in the oven and wait. The thing that I love about this recipe is that you can make it the night before and then it’s ready to go on a busy evening. You just have to dump it on a sheet pan and cook for 12 minutes and dinner is done!

5.0 from 2 reviews
Sheet Pan Chicken Fajitas
Author: 
Recipe type: Chicken
Cuisine: Mexican
Serves: 6
 
Ingredients
  • 4 cloves garlic, minced
  • 2 tbs olive oil
  • 3 tablespoons Worcestershire sauce
  • 4 teaspoons chili powder
  • 1 teaspoon sugar
  • 3 tablespoons lime juice
  • ½ teaspoon salt
  • 2 pounds chicken tenders or breasts cut into tender-sized pieces
  • 4 bell peppers (any color), thinly sliced
  • 1 yellow onion, thinly sliced
  • Tortillas and your family's favorite fajita toppings for serving
Instructions
  1. Heat the broiler with one rack positioned about 4 inches away.
  2. In a small bowl, whisk together the first seven ingredients.
  3. Put the sauce, along with the chicken and onions and peppers, in a large ziplock bag.
  4. Seal the bag and turn it to coat the chicken.
  5. Let marinate overnight or use it right away.
  6. Spread chicken and pepper mixture evenly on a greased sheet pan.
  7. Broil, turning the chicken halfway through, until the chicken is no longer pink inside and the vegetables are charred, about 12 minutes.
  8. Serve with your favorite toppings.
Nutrition Information
Serving size: ¼ Calories: 380 Fat: 14 g Saturated fat: 1 g Unsaturated fat: 6 g Trans fat: 0 Carbohydrates: 54 g Sugar: 13 g Sodium: 859 mg Fiber: 28 g Protein: 35 g Cholesterol: 0
7 Weight Watchers Smart Points for 2 fajitas (with each fajita including 1.5 oz of chicken) *The nutrition for this recipe is based on using the Ole Tortillas shown at the bottom of the post.*

Heat the broiler with one rack positioned about 4 inches away.

In a small bowl, whisk together the first seven ingredients.

Put the sauce, along with the chicken and onions and peppers, in a large ziplock bag. Seal the bag and turn it to coat the chicken. Let marinate overnight or use it right away.

Spread chicken and pepper mixture evenly on a greased sheet pan. Broil, turning the chicken halfway through, until the chicken is no longer pink inside and the vegetables are charred, about 12 minutes.

Broil, turning the chicken halfway through, until the chicken is no longer pink inside and the vegetables are charred, about 12 minutes.

Serve with your favorite fajita toppings. Here’s my finished plate. I also added salsa and sour cream to my fajitas, but they are not included in the above-listed nutrition.

Note: I use the Ole Tortillas shown below, which are 1 Weight Watcher Smart Point per tortilla.

 

8 Responses

  1. Carolyn White

    Your recipes look so yummy! Can’t wait to try the fajitas! Thanks so much for sharing your great recipes with us!

  2. Deb Richmond

    This recipe sounds so easy, and good. I’ve been using Alton Brown’s recipe for about 10 yrs now, which is really good, but you grill it. His marinade, though, is very similar. Instead of the Worcestershire sauce, he using red pepper flakes, ground cumin, and dark brown sugar, plus two additional Tbls of olive oil.

    I’m definitely going to try your recipe. Thanks Jen! I’m enjoying your blog.

    • Jen F

      Thanks Deb! I’m sure Alton’s are good too, I enjoy his recipes. Funny that this recipe also called for 2 more tbs of oil. I usually cut the amount of oil in recipes because I find it’s not needed.

  3. Molly Surface

    Made these tonight and they were so good and very versatile. Allen is my Mexican food critic and said these are just as good as a restaurant, if not better (he ate his as a traditional fajita). I wasn’t too hungry, so I ate my chicken plain, but have enough left over and plan to eat a traditional fajita tomorrow for lunch. My kids also ate the chicken plain with some cut up apples. I had more chicken than the recipe called for, so I doubled the marinade and let the raw chicken soak in it for a couple of hours before cooking, which I am sure made it extra tender. This marinade would also be good for a grilled chicken recipe. I will definitely be making these again. Super easy. Thanks for sharing.

    • Jen F

      Glad you like it! I’m doing this recipe as a demo this week for a moms group.

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