Chicken and Veggie Sheet Pan Fajitas
- Level: Easy
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 894
- Total Fat
- 48
- Saturated Fat
- 13
- Carbohydrates
- 67
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 54
- Cholesterol
- 211
- Sodium
- 1732
- Total: 50 min
- Active: 35 min
Ingredients
1 mounded tablespoon chili powder
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 green bell pepper, sliced thinly into strips
1 red bell pepper, sliced thinly into strips
1 medium onion, sliced thinly
8 ounces white mushrooms, sliced
3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cubed into bite-size pieces
1 lime, juiced
For Serving:
10 fajita-size flour tortillas, warmed
1 cup guacamole
1 cup salsa
1 cup sour cream
1 cup queso fresco
1/4 cup fresh cilantro leaves
1 lime, cut into wedges
Directions
- Preheat the oven to 475 degrees F. Line a sheet pan with foil.
- In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
- Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
- Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.