# Baked Sheet Pan Chicken Fajitas

> Chicken thighs, peppers and onion roasted hard on one sheet pan with our taco seasoning, finished under the broiler and piled into warm tortillas.

Recipe page: https://goodguteats.com/recipes/sheet-pan-chicken-fajitas/

- Makes: 4 servings, 1 plate (2 tortillas) each
- Category: Main course
- Cuisine: Tex-Mex
- Versions: Chicken, Shrimp

## Chicken

Total time: ~41m.

### Nutrition

Per serving, estimated from the ingredients: 610 calories, 42 g protein, 58 g carbs, 21 g fat, 6 g fiber.

### Ingredients (for 4 servings)

- 1½ lb Chicken Thigh (Skinless)
- 2 Red Bell Pepper
- 1 Sweet Green Peppers
- 1 Onions
  - Swap: 1 bunch Green Onion Tops
- 2 tbsp Avocado Oil
- 4 tbsp Taco Seasoning
  - Swap: 4 tbsp Taco Seasoning (Store-Bought)
- 8 Flour Tortilla
  - Swap: 8 Corn Tortilla

Optional:

- 1 Lime
- ¼ cup Fresh Cilantro
- 1 Avocado
- ½ cup Greek Yogurt (Generic)

### Steps

1. Slide the sheet pan onto an upper-third rack and heat the oven to 425F. (~1m)
2. Pat the 1½ lb Chicken Thigh dry. (~1m)
3. Slice the Chicken Thigh into 1/2-inch strips against the grain. (~3m)
4. Slice the 2 Red Bell Pepper, 1 Sweet Green Peppers and 1 Onions into 1/2-inch strips. (~3m)
5. Toss the chicken and vegetables with the 2 T Avocado Oil and 4 T Taco Seasoning in a large bowl. (~1m)
6. Spread everything on the hot pan in a single layer. (~1m)
7. Roast until the chicken reaches 175F. (~22m)
8. Broil until the pepper edges char. (~3m)
9. Wrap the 8 Flour Tortilla in foil and set them in the turned-off oven. (~5m)
10. Pile everything into the warm tortillas. (~1m)

## Shrimp

Total time: ~39m.

### Nutrition

Per serving, estimated from the ingredients: 525 calories, 32 g protein, 60 g carbs, 16 g fat, 6 g fiber.

### Ingredients (for 4 servings)

- 1½ lb Shrimp
- 2 Red Bell Pepper
- 1 Sweet Green Peppers
- 1 Onions
  - Swap: 1 bunch Green Onion Tops
- 2 tbsp Avocado Oil
- 4 tbsp Taco Seasoning
  - Swap: 4 tbsp Taco Seasoning (Store-Bought)
- 8 Flour Tortilla
  - Swap: 8 Corn Tortilla

Optional:

- 1 Lime
- ¼ cup Fresh Cilantro
- 1 Avocado
- ½ cup Greek Yogurt (Generic)

### Steps

1. Slide the sheet pan onto an upper-third rack and heat the oven to 425F. (~1m)
2. Pat the 1½ lb Shrimp dry. (~1m)
3. Slice the 2 Red Bell Pepper, 1 Sweet Green Peppers and 1 Onions into 1/2-inch strips. (~3m)
4. Toss the shrimp and vegetables with the 2 T Avocado Oil and 4 T Taco Seasoning in a large bowl. (~1m)
5. Lift the vegetables onto the hot pan in a single layer, leaving the shrimp in the bowl. (~1m)
6. Roast until the peppers soften and color at the edges. (~14m)
7. Scatter the shrimp over the vegetables. (~1m)
8. Roast until the shrimp turn opaque. (~8m)
9. Broil until the pepper edges char. (~3m)
10. Wrap the 8 Flour Tortilla in foil and set them in the turned-off oven. (~5m)
11. Pile everything into the warm tortillas. (~1m)

Recipes, not medical advice.