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Chipotle Sheet Pan Chicken Fajitas

Smoky and spicy, these chipotle sheet pan chicken fajitas come together in just 30 minutes! Roasted with chipotle fajita veggies, top these tacos with avocado, sour cream, and fresh lime juice. Dinner is served!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 427kcal
Author Karly Gomez

Ingredients

Chipotle Marinade

Chicken Fajitas

  • 2 lbs boneless, skinless chicken breast
  • 3 bell peppers any color, sliced
  • 1 red onion sliced
  • 12 tortillas
  • 1 lime sliced into wedges

Instructions

  • In a food processor or high-powered blender, add all the chipotle marinade ingredients and whiz until no large lumps remain. Spoon into a dish and set aside.
  • Preheat oven to 375 degrees, Lightly grease a sheet pan and set aside. Place chicken breast between 2 sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Slather each breast with about 1-2 tablespoons of chipotle marinade, then set on the sheet pan.
  • Add sliced bell pepper and onion to a large bowl, then add 2 tablespoons of chipotle marinade. Gently toss with tongs until all the veggies are lightly coated in sauce, then turn bowl out onto the sheet pan, fitting the veggies around and between each chicken breast. Bake for 20 minutes, or until a meat thermometer registers 165 degrees. Serve with warmed tortillas and a squeeze of lime juice.

Notes

Nutrition info includes the use of ALL the marinade, and corn tortillas.

Nutrition

Calories: 427kcal | Carbohydrates: 34g | Protein: 36g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 2078mg | Potassium: 889mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2300IU | Vitamin C: 83.6mg | Calcium: 101mg | Iron: 3.3mg