Try this Easy Chicken Fajitas recipe, or contribute your own.
- Carbohydrate 24.9905 g
- Cholesterol 0 mg
- Fat 54.2648 g
- Fiber 2.97899992108345 g
- Protein 2.648 g
- Saturated Fat 7.45632 g
- Serving Size 1 1 recipe (1066g)
- Sodium 101.240572916667 mg
- Sugar 22.0115000789165 g
- Trans Fat 1.72712 g
- Calories 583 calories
Step-by-step
- Heat oven to 425º F.
- Line two baking sheets with tin foil.
- Toss sliced bell peppers, onions and garlic with one tablespoon olive oil on one of the foil lined cookie sheets.
- Season with salt and pepper.
- Place in the oven.
- Place chicken breasts on the other foil lined cookie sheet.
- Rub with 1 tablespoon olive oil.
- Season with salt and pepper then sprinkle with chili powder.
- Place in oven below peppers.
- Bake for 15-20 minutes or until internal temperature is 165 degrees and juices run clear.
- Peppers and onions will be lightly browned on the edges and tender.
- Slice chicken breasts and serve with pepper mixture on tortillas with your favorite fajita toppings.
- Enjoy!
When kitchen counter space is limited and active stovetop management becomes cumbersome, routing dinner through a single hot oven eliminates overcrowding while ensuring uniform heat distribution. Spreading bell peppers and chicken across two separate foil-lined baking sheets prevents the moisture release from vegetables from steaming the meat, which is the primary mechanical failure in standard sheet pan cooking. Baking at 425 degrees Fahrenheit creates enough thermal energy to caramelize the sugars in sliced red onions and bell peppers while keeping lean chicken cutlets from drying out during the fifteen to twenty minute cooking window.
Thinly slicing the garlic alongside the peppers ensures the aromatics soften evenly without burning in the high dry heat of the oven, releasing essential oils that coat the vegetables as they roast. Splitting the two tablespoons of olive oil between the produce and the protein controls fat dispersion, ensuring the chili powder adheres directly to the meat rather than washing off into the pan drippings. Checking internal temperatures with an instant-read thermometer until poultry reaches 165 degrees Fahrenheit prevents overcooking, preserving the structural integrity of the chicken breasts before slicing.
Adapting this method for various dietary preferences requires minimal adjustment since the core components are naturally free from dairy, nuts, gluten, and shellfish. Standard corn tortillas provide a grain-free alternative to flour wraps without altering the preparation technique, while omitting the chili powder allows for a mild, neutral base suitable for restricted spice diets.
Aluminum foil lining on the baking sheets reduces cleanup labor to zero, transforming post-dinner maintenance into a simple disposal step. Allowing the roasted chicken to rest for five minutes before cutting redistributes internal moisture so the juices remain inside the meat rather than pooling on the cutting board.
