Grammy's Kitchen · Fajitas · Sheet Pan Chicken Fajitas
One of 111 fajitas recipes we measured
77 cooks on www.cookingclassy.com rate it 4.9★.
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% |
| aromatics | 23% | 22% |
| acid | 5% | 0% |
| vegetables and beans | 18% | 42% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 5 g | 2 tsp chili powder ((preferrably 1 tsp ancho chili powder 1 tsp regular)) |
| 3 g | 1 1/2 tsp ground cumin |
| 2 g | 1 tsp ground paprika |
| 1 g | 1/2 tsp ground coriander |
| Salt and freshly ground black pepper | |
| 680 g | 1 1/2 lbs boneless skinless chicken breasts (, sliced into 1/2-inch thick strips (slice extra wide strips in half)) |
| 120 g | 1 of each red (, green and yellow bell peppers, cored and sliced into strips (3 whole total)) |
| 150 g | 1 medium yellow onion (, halved and sliced from top to root) |
| 6 g | 2 cloves garlic (, minced) |
| 41 g | 3 Tbsp olive oil |
| 31 g | 2 Tbsp fresh lime juice |
| 19 g | 3 Tbsp chopped cilantro |
| 8 taco size flour tortillas | |
| Sour cream (, avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)) |
Method: 9 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these tonite and they were delicious! I used 1 1/2lb. chicken breast, one jumbo red pepper (the size of 2 ordinary peppers) and a good size onion. I added a generous amount of chopped garlic. I used 2 McCormick Fajita seasoning packs and 2 envelopes ” — a cook, 5.0★
“The fajitas are great. I've never made them before, only ever gotten them at a restaurant. I liked learning the trick about wrapping the tortillas in foil and putting them in the oven in the last five minutes. I'm taking the time to write this review beca” — a cook, 5.0★