Corgeat
Sheet Pan Chicken Fajitas
MainMexicanSheet-pan
35min
6 Servings
2560 kcal
9.16€
Nutritional values
427
kcal
29.2g
Prot.
9.9g
Carbs
30.1g
Fat
Per serving · 1.53€/Per serving
Ingredients (13)
| Ingredient | Quantity | kcal | Price |
|---|---|---|---|
| Chicken Thigh | 920g | 1932 | 5.52€ |
| Onion | 200g | 80 | 0.36€ |
| Bell Pepper | 450g | 140 | 2.25€ |
| Olive Oil | 39g | 345 | 0.51€ |
| Salt | 12g | 0 | 0.01€ |
| Black Pepper | 2g | 5 | 0.01€ |
| Smoked Paprika | 2g | 6 | 0.07€ |
| Chili Powder | 4g | 11 | 0.07€ |
| Cumin | 4g | 15 | 0.07€ |
| Oregano | 2g | 5 | 0.03€ |
| Garlic Powder | 2g | 7 | 0.06€ |
| Cilantro | 9g | 2 | 0.09€ |
| Lime | 44g | 13 | 0.11€ |
| Total | 1690g | 2560 | 9.16€ |
Instructions
- 1
Slice the chicken thigh into strips, slice the onion and bell pepper; preheat the oven to 425°F (220°C) and line a sheet pan with foil or parchment
- 2
Toss the chicken thigh, onion, and bell pepper in a large bowl with olive oil, salt, black pepper, smoked paprika, chili powder, cumin, oregano, and garlic powder until evenly coated
- 3
Spread the mixture in a single layer on the prepared sheet pan and bake for 20-30 minutes until the chicken is cooked and vegetables are tender
- 4
Remove from the oven, sprinkle with cilantro, and squeeze lime juice over the pan
- 5
Serve with tortillas and fixings