Grammy's Kitchen · Fajitas · Sheet Pan Chicken Fajitas
One of 111 fajitas recipes we measured
from tastesbetterfromscratch.com
347 cooks on tastesbetterfromscratch.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 | 6% | 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 pounds boneless skinless chicken breasts (sliced (against the grain) into 1/2-inch thick strips) |
| 360 g | 3 bell peppers (I use green, yellow and red , cored and sliced into strips) |
| 150 g | 1 yellow onion (thinly sliced) |
| 6 g | 2 cloves garlic (, minced) |
| 41 g | 3 Tablespoons olive oil |
| 1 lime | |
| 25 g | 1/4 cup fresh cilantro (, chopped) |
| 8-10 small flour tortillas | |
| Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese | |
| 8 g | 1 Tablespoon chili powder |
| 3 g | 1 1/2 teaspoons paprika |
| 3 g | 1 1/2 teaspoons cumin |
| 2 g | 1/2 teaspoon onion powder |
| 1 g | 1/2 teaspoon garlic powder |
| 0 g | 1/4 teaspoon Dried oregano |
| 1 g | 1/4 teaspoon cayenne pepper (optional) |
| 9 g | 1 1/2 teaspoon salt |
| 2 g | 3/4 teaspoon freshly ground black pepper |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Easy recipe for a busy night. Was a total hit with the entire family. It’s on my repeat list. The seasoning combination for the chicken is something I plan to use on other recipes because it was just delicious.” — a cook, 5.0★
“Followed recipe exactly. Spices sort of sat on too of chicken, chicken nor veggies tender. Had to finish veggies in skillet to soften. Not sure what happened.” — a cook, 3.0★