Sheet Pan Chicken Fajitas

Need a quick and easy dinner? Try these delicious fajitas!

Recipe inspired by Natasha’s Kitchen.

Ingredients:
1 lb raw boneless, skinless chicken breasts
3 bell peppers (I used a combo if red, yellow, green peppers.)
1 medium onion
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 lime
8 tortillas (I used La Banderita Carb Counter flour tortillas.)

Directions:
1. Preheat oven to 425F.
2. Chop onion and bell peppers into 1/2 inch thick slices. Place into a large bowl.
3. Slice chicken into 1/2 inch strips. Place into the bowl with peppers and onion.
4. Add the olive oil into the bowl and toss to coat the chicken, peppers, and onion.
5. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper into the bowl and toss to coat evenly.
6. Spread the chicken and veggies onto a rimmed sheet pan.
7. Bake for 20 minutes.
8. During the last 5 minutes of bake time, wrap tortillas in foil and place in the oven.
9. Remove the sheet pan from the oven and squeeze the lime juice over the chicken and veggies. Serve and enjoy!

Optional: This is great served with pico de gallo, guacamole, shredded cheese.

Storage:
Can be stored in an air tight container in the fridge for up to 4 days.

Nutrition Information:
Makes 4 servings of 2 fajitas
Amount per serving:
Calories: 316 kcal, Protein: 32g, Carbs: 26g, Fat: 14g, Fiber: 17g, Sodium: 665mg, Calcium: 103mg

Pro Tip:
If you have high blood pressure, kidney disease, or heart failure and need to reduce sodium you can omit the salt from the seasoning. This lowers the sodium content to 378 mg per serving. If you want to keep the salt in the seasoning, you can also consider switching the Carb Counter flour tortillas to corn tortillas; this will have about 356 mg of sodium per serving.