May 28, 2019 Recipe: Sheet Pan Chicken Fajitas

Chicken Fajitas with ingredients cooked on a sheet pan

For a quick and easy dinner that requires just one tray and a mixing bowl that the whole family will love, look no further than this chicken fajita recipe!


• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 large onion, halved and thinly sliced
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 2 clove garlic, minced
• 1 tablespoon olive oil
• 2 limes, divided
• 8 corn tortillas
• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 1 teaspoon cornstarch
• 3/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/4 teaspoon cayenne pepper, divided
• 1/2 cup plain, fat-free Greek yogurt


  1. Preheat oven to 425°F. Cover a rimmed baking sheet with foil and spray with cooking spray. Place sliced chicken, onions, peppers and garlic on the baking sheet and drizzle with olive oil.
  2. In a small bowl, combine chili powder, cumin, cornstarch, paprika, salt and 1/8 teaspoon cayenne pepper. Sprinkle spice mixture over chicken and vegetables. Toss to coat.
  3. Bake chicken and vegetables for 25-30 minutes, tossing halfway through, until chicken is cooked through and no longer pink in the center.
  4. Meanwhile, zest and juice 1/2 lime and combine with Greek yogurt and remaining 1/8 teaspoon cayenne pepper.
  5. Toast corn tortillas on stove or warm in microwave for 30 seconds. Slice remaining lime into wedges.
  6. Serve fajitas family style with Greek yogurt topping and lime wedges. Enjoy!

Serving Information

4 servings (2 fajitas per serving)

Nutrition Information

292 Calories, 7g Fat (1g Saturated), 43mg Cholesterol, 236mg Sodium, 33g Carbohydrates (6g Fiber, 5g Sugar, 0g Added), 23g Protein, 14% DV Vitamin A, 141% DV Vitamin C, 13% DV Calcium, 15% DV Iron