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Sheet Pan Chili-Lime Chicken Fajitas
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Sheet Pan Chili-Lime Chicken Fajitas

Preheat oven to 400 degrees F.

Ingredients

1 package PERDUE® FRESH CUTS™ Chicken Breast Strips
4 tbsp olive oil, divided
3 tbsp dried fajita seasoning
2 limes, divided plus more for serving
1 large red bell pepper, sliced into 1/2 inch strips
1 large poblano pepper, sliced into 1/2 inch strips
1 large sweet onion, sliced into 1/2 inch slices
4 (6-inch) flour tortillas
sour cream, for serving
avocado slices or guacamole, for serving
pico de gallo, for serving
shredded cheddar cheese, for serving
Step One

Sheet Pan Chili-Lime Chicken Fajitas

  • Time 35Min
  • Serve SERVES 4
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 480
% Daily Value*
Total Fat 20g 31%
Saturated Fat 2.5g 13%
Cholesterol 65mg 22%
Sodium 680mg 28%
Total Carbs 45g 15%
Dietary Fiber 10g 40%
Sugars 3g
Protein 34g
Vitamin A 190%
Vitamin C 100%
Calcium 10%
Iron 35%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 480
  • Protein 34g
  • Sodium 680mg
  • Sat.Fat 2.5g
  • Sugar 3g

Sheet Pan Chili-Lime Chicken Fajitas

Preheat oven to 400 degrees F.

ingredients

Ingredients

1 package PERDUE® FRESH CUTS™ Chicken Breast Strips
4 tbsp olive oil, divided
3 tbsp dried fajita seasoning
2 limes, divided plus more for serving
1 large red bell pepper, sliced into 1/2 inch strips
1 large poblano pepper, sliced into 1/2 inch strips
1 large sweet onion, sliced into 1/2 inch slices
4 (6-inch) flour tortillas
sour cream, for serving
avocado slices or guacamole, for serving
pico de gallo, for serving
shredded cheddar cheese, for serving
ingredients

Step one: Marinate

In a glass measuring cup, stir together 3 tablespoons of the olive oil, fajita seasoning and the juice of 1 lime. Pour the marinade over the chicken right in the tray. Marinate the chicken in the refrigerator for 2 to 24 hours.

ingredients

Step two: Spread

Preheat your oven to 400 degrees F. Spray a foil-lined sheet pan with cooking spray. Spread the sliced vegetable in a single layer on the sheet pan and drizzle with the remaining 1 tablespoon of olive oil. Remove the chicken from the marinade and place on top of the vegetables.

ingredients

Step three: Roast

Roast the chicken and vegetables for 20 to 25 minutes, until chicken is cooked through and vegetables are tender. Toss after about 10 minutes for even cooking. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove the sheet pan from the oven and squeeze the juice of the remaining 1 lime over the chicken and vegetables. Toss to coat. Wrap tortillas in foil and warm in the oven with the sheet pan fajitas for the last 5 minutes of cooking time.

ingredients

Step four: Serve

Place warm tortillas in a tortilla warmer to keep warm. Transfer Sheet Pan Chili-Lime Chicken Fajitas to a serving platter. Fill warm tortillas with Chili-Lime Chicken and Vegetables. Top with desired topping. Serve with a glass of fruity sangria.

TA DA!

Sheet Pan Chili-Lime Chicken Fajitas

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Serves 4 https://www.perdue.com/recipeimages/sheet_pan_chilli_lime_chicken_fajitas_tada_thumb.jpg https://www.perdue.com/recipeimages/sheet_pan_chilli_lime_chicken_fajitas_tada_thumb.jpg