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sheet pan chicken fajitas peppers and rice

Sheet Pan Chicken Fajitas with Savory Rice

Bake zesty chicken Fajitas and cook savory rice all in one pan!
5 from 1 vote
Prep Time :10 minutes
Cook Time :40 minutes
Total Time :50 minutes
Servings :4 servings
Calories :602
Course :Dinner

Ingredients
 

  • 2 chicken breast sliced in half lengthwise to make 4 thin breast pieces
  • 2 cups low-sodium chicken or vegetable broth
  • 1-1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • pinch oregano
  • 1/4 tsp onion powder
  • pinch cayenne
  • 2 tablespoons olive oil divided
  • 1 lime sliced in half
  • 1 red pepper stemmed,seeded and sliced into rings
  • 1 yellow pepper stemmed, seeded and sliced into rings
  • 1 green pepper stemmed, seeded and sliced into rings
  • 1 large yellow onion peeled and sliced into 1/4 inch thick rings
  • 1 cups Basmati rice uncooked
  • 8 flour tortillas or corn tortillas
  • cheese sour cream and salsa to garnish

Instructions
 

  • Preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
  • In small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano and cayenne.
  • In a medium bowl, combine 1 tablespoon olive oil, one half of the dry spice mix and juice from 1/2 of lime. Add the chicken breasts to the bowl and toss to cover and marinade. Set aside.
  • Spread peppers and onions on parchment lined tray in a single layer. Drizzle over remaining tablespoon of olive oil and toss to coat. Sprinkle remaining spice mix evenly over the vegetables.
  • Bake in 400 degree oven for 10 - 15 minutes until tender and starting to brown. Remove vegetables from pan.
  • Add 2 cups of rice in an even layer in the bottom of the sheet pan. Cover with 4 cups of broth and shake the pan gently to level. Place the pan in the oven and cook the rice for 10 minutes.
  • Remove the pan from the oven. Nestle the chicken and vegetables over the rice and return to the oven for 20 minutes or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
  • Slice the chicken into thin strips and serve with vegetables and tortillas to build fajitas. Place the rice into a bowl and serve on the side.

Nutrition Facts

Serving: 2fajita wrapsCalories: 602kcalCarbohydrates: 79gProtein: 36gFat: 15gSaturated Fat: 3gCholesterol: 72mgSodium: 591mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 1377IUVitamin C: 125mgCalcium: 105mgIron: 4mg

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