Grammy's Kitchen · Fajitas · Sheet Pan Chicken Fajitas
One of 111 fajitas recipes we measured
from natashaskitchen.com
67 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 3% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 23% | 22% |
| vegetables and beans | 53% | 42% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 lb boneless, skinless chicken breasts (cut into 1/2′′-thick strips (or use chicken tenders)) |
| 360 g | 3 bell peppers (mix red, yellow, orange, or green, cored and cut into 1/2′′-wide strips) |
| 150 g | 1 medium onion (peeled and cut into 1/2′′-thick slices) |
| 27 g | 2 Tbsp olive oil |
| 5 g | 2 tsp chili powder |
| 2 g | 1 tsp ground cumin |
| 2 g | 1 tsp smoked paprika |
| 3 g | 1 tsp garlic powder |
| 3 g | 1 tsp onion powder |
| 6 g | 1 tsp fine sea salt (plus extra to taste) |
| 1 g | 1/2 tsp freshly ground black pepper |
| 8 small flour (or corn tortillas, warmed) | |
| Lime wedges (to squeeze over finished fajitas and to serve) | |
| Fresh cilantro leaves | |
| Optional: sour cream (pico de gallo, guacamole, shredded cheese) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made these tonight. Delicious! And easy to prepare. Served mine with cheese, avocado, coriander (cilantro), sour cream and a side salad. Such a tasty recipe and I’ll definitely make it again! 😋” — a cook, 5.0★
“These are so yummy. Plus I love that it makes enough for my hubby and I to have two meals. I can cook 1/2 and freeze 1/2 for another meal. This is definitely going to be on repeat in our home.” — a cook, 5.0★