Easy High Protein Sheet Pan Chicken Fajitas
Makes: Around 4 Servings
Per Serving: 38g Protein | 338 Cal
I am so excited to share my easy high protein sheet pan chicken fajitas recipe with you . This recipe has become a staple in my house because it's not only delicious, but also quick and easy to make. I am always trying to conceptualize the simplest and healthiest meal options that are also EASY and convenient to make, and this sheet pan meal ticks all the boxes.
Preparing the Fajita Veggies:
The first step to making these delicious chicken fajitas is preparing the fajita veggies. For this recipe, I use 3 bell peppers (red, green, and yellow) and 1 red onion, all sliced into thin strips. I love using a variety of colorful peppers as they not only add flavor but also make the dish visually appealing.
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. This will make cleanup a breeze! Next, toss the sliced veggies with some olive oil, garlic powder, chili powder, cumin, smoked paprika, salt, and pepper in a large mixing bowl. Make sure the veggies are evenly coated with the seasoning.
Tip: If you want to save time, you can use a store-bought fajita seasoning mix instead of making your own. However, I highly recommend making your own seasoning blend as it gives the dish a unique and delicious flavor.
Preparing the Chicken:
For this recipe, I like to use a package of Trader Joe's Pollo Asado Chicken Breast, but you can also use 1.5 lbs of boneless, skinless chicken breast or chicken thighs. Cut the chicken into thin strips and add them to a separate bowl. Season the chicken with the same fajita seasoning mix used for the veggies and mix well. This will ensure that the chicken is evenly coated with the spices.
Tip: For an extra kick of heat, add a pinch of cayenne pepper to the chicken seasoning.
Assembling the Fajitas:
Now comes the fun part - assembling the fajitas! Place the seasoned chicken and veggies on the prepared baking sheet in an even layer. Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the veggies are tender. While the fajitas are cooking, you can prepare your favorite toppings. I like to use guacamole, salsa, sour cream, and fresh cilantro. You can also make some homemade pico de gallo or add a squeeze of fresh lime juice for extra zesty flavor.
Tip: For a low-carb option, skip the tortillas and serve the chicken and veggies on top of a bed of lettuce or with some cauliflower rice.
Serving Suggestions:
Once the fajitas are ready, remove them from the oven and let them cool for a few minutes. Warm your tortillas on a separate pan or in the oven, if desired. Assemble your fajitas by placing the chicken and veggies on top of the warm tortillas and adding your favorite toppings. Wrap the tortillas tightly and enjoy!
Tip: For a healthier option, you can also serve the chicken and veggies in lettuce wraps instead of tortillas.
Meal Prep and Storage:
The best part about this recipe is that it's perfect for meal prep. You can make a large batch of these sheet pan chicken fajitas and store them in an airtight container in the fridge for up to 4 days. This makes it a great option for easy weeknight dinners or for a quick lunch during the week. You can also freeze the fajitas for up to 3 months. Just thaw them in the fridge overnight and reheat them in the microwave or oven before serving.
This easy high protein sheet pan chicken fajitas recipe is a game-changer for busy weeknights. It's a great meal option for the whole family, and you can customize it according to your taste preferences and dietary needs. With just a few minutes of prep time and 20 minutes of cooking time, you can have a delicious and healthy meal ready to serve. I hope you give this recipe a try and let me know in the comments below how it turned out for you. Bon appetit!
High Protein Sheet Pan Chicken Fajitas
Ingredients
- 1 package of Trader Joe’s Pollo Asado Chicken breast, or 1.5 lbs of chicken breast
- 3 bell peppers
- 1 red onion, sliced
- Corn or flour tortillas
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- 1 tsp salt !1
- 1 tsp pepper
- Note: if you’re seasoning your chicken, triple this seasoning recipe!
- Your favorite salsa or enchilada sauce
- Guacamole
- Sour cream or Greek yogurt
- Cilantro
- Lime
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Slice 3 bell peppers (red, green, and yellow) and 1 red onion into thin strips.
- Combine your seasoning in a bowl. Remember to triple the recipe if you’re use plain chicken over the pollo asado chicken.
- Lay the vegetables out on the baking sheet and sprinkle with oil. Massage the vegetables with the oil until they are all coated.
- Season the vegetables with 1/4th of the seasoning blend. Save the rest for the next step.
- If you’re using raw plain chicken, slice 1.5 lbs of boneless, skinless chicken breast or thighs into thin strips. Season the chicken strips with the same fajita seasoning used for the vegetables. For extra heat, add a pinch of cayenne pepper.
- Arrange the seasoned chicken with the vegetables in an even layer on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
- While the chicken and vegetables are baking, prepare your toppings such as guacamole, salsa, sour cream, and fresh cilantro.
- Serve the baked chicken and veggies with warm tortillas and your prepared toppings. Enjoy!
Nutrition Facts
Calories
338Fat
4 gCarbs
36 gProtein
38 g