Sheet-Pan Chicken Fajitas
Chicken, peppers and onion roasted on one tray, served with warm tortillas.
40 min
4 servings
Difficulty 2/5
Lunch · Dinner
Prep 15 min · Cook 25 min
Everything is cut the same width and roasted together at 220 °C, which is hot enough to colour the peppers before the chicken dries. Greek yogurt stands in for sour cream and keeps two tortillas' worth under 700 kcal.
Per serving
693
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Cilantro / Coriander · Garnish
1 handful (15 grams)
Tray
Chicken Breast, skinless
600 grams
Bell Pepper, red
2 pieces (240 grams)
Onion
1 piece (110 grams)
Olive Oil
2 tablespoons (28 grams)
Paprika, ground
2 teaspoons (4.6 grams)
Cumin, ground
2 teaspoons (4.2 grams)
Garlic
3 cloves (9 grams)
Chilli Flakes
1 pinch
Lime
30 grams
Salt
to taste
Black Pepper
to taste
To serve
Tortilla Wrap
8 medium (496 grams)
Salsa
120 grams
Greek Yogurt 0%
120 grams
Steps
Heat the oven to 220 °C. Cut the chicken into finger-width strips and the peppers and onion into strips of the same size, so they cook evenly.
8 min
Toss everything on the tray with the oil, paprika, cumin, crushed garlic, chilli flakes, salt and pepper. Spread it in one layer — a crowded tray steams instead of roasting.
4 min
Roast 20–22 minutes, turning once halfway. The edges of the peppers should catch and the chicken should be just cooked through.
22 min
Warm the tortillas in the oven for the last two minutes, wrapped in foil.
2 min
Squeeze the lime over the tray, scatter the coriander and let everyone fill their own tortillas with salsa and yogurt.
2 min
Serving suggestion
Put the tray in the middle of the table and let people build their own.
Storage
The filling keeps three days in the fridge. Store the tortillas separately and warm them fresh.
Notes
Chicken thigh works too and stays juicier, at about 60 kcal more a portion.
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