Directions

Ingredients

Easy Pan Chicken Fajitas

Fierce Food Facts: This easy recipe provides plenty of protein for a clean weeknight meal. Save the leftovers for multiple uses including soups and salads! It is loaded with immune-supporting Vitamins A and C, thanks to the bell peppers and onions. The dark meat in the chicken is also loaded with iron compared to the traditional white meat breasts, helpful for strong red blood cells!

Nutrition:

Each serving: 1 cup, ~236 grams chicken and vegetables
Calories: 193
Total Fat: 7 grams
Net Carb: 12 grams
Protein: 20 grams

Directions:

Preheat the oven to 400° F,  then line a sheet pan with parchment paper. On the sheet pan, pour the corn in a mound towards the middle of the pan. In a large mixing bowl add sliced chicken, sliced peppers, garlic, oil, and spices, then toss to evenly coat.

Pour the contents on top of the corn, then add the tomatoes and lime wedges into the pan in a random pattern. Place the sheet pan into the oven and bake for 25-30 minutes. Turn the oven to broil for a few minutes to get a little char/color on the top. Remove from the oven and with tongs, squeeze the lime wedges all over the pan. Garnish with chopped cilantro or scallions and serve with your favorite tortillas.

Kids Can Cook Tips: Kids will enjoy cleaning the cherry tomatoes and removing their stems. They can also help de-seed the bell peppers as these are not hot and won’t sting little fingers!

‍

Easy Pan Chicken Fajitas

  • 2 pounds chicken thighs, boneless/skinless, sliced into strips
  • 16 ounces corn kernels, frozen
  • 1 large Vidalia onion, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 pint cherry tomatoes
  • 1 lime, wedged
  • 2 cloves garlic, minced
  • 2 tablespoons Tajin seasoning
  • 1 tablespoon smoked paprika
  • 2 tablespoons oil (olive, grapeseed, or avocado)
  • Salt and pepper to taste
  • Garnish with chopped cilantro or scallions

‍

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Ingredients

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Easy Pan Chicken Fajitas

Kick up the heat with some sizzling, easy-to-make chicken fajitas! Perfect for weekend lunches or weeknight dinners, your family will love this tasty meal.

By

Chef Andrew Johnson

April 1, 2022

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

40 Total Minutes

10 Servings

Ingredients

  • 2 pounds chicken thighs, boneless/skinless, sliced into strips
  • 16 ounces corn kernels, frozen
  • 1 large Vidalia onion, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 pint cherry tomatoes
  • 1 lime, wedged
  • 2 cloves garlic, minced
  • 2 tablespoons Tajin seasoning
  • 1 tablespoon smoked paprika
  • 2 tablespoons oil (olive, grapeseed, or avocado)
  • Salt and pepper to taste
  • Garnish with chopped cilantro or scallions

‍

  • 2 pounds chicken thighs, boneless/skinless, sliced into strips
  • 16 ounces corn kernels, frozen
  • 1 large Vidalia onion, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 pint cherry tomatoes
  • 1 lime, wedged
  • 2 cloves garlic, minced
  • 2 tablespoons Tajin seasoning
  • 1 tablespoon smoked paprika
  • 2 tablespoons oil (olive, grapeseed, or avocado)
  • Salt and pepper to taste
  • Garnish with chopped cilantro or scallions

‍

  • 2 pounds chicken thighs, boneless/skinless, sliced into strips
  • 16 ounces corn kernels, frozen
  • 1 large Vidalia onion, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 pint cherry tomatoes
  • 1 lime, wedged
  • 2 cloves garlic, minced
  • 2 tablespoons Tajin seasoning
  • 1 tablespoon smoked paprika
  • 2 tablespoons oil (olive, grapeseed, or avocado)
  • Salt and pepper to taste
  • Garnish with chopped cilantro or scallions

‍

Kitchen Equipment

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Reading time:

3 minutes

Fierce Food Facts: This easy recipe provides plenty of protein for a clean weeknight meal. Save the leftovers for multiple uses including soups and salads! It is loaded with immune-supporting Vitamins A and C, thanks to the bell peppers and onions. The dark meat in the chicken is also loaded with iron compared to the traditional white meat breasts, helpful for strong red blood cells!

Nutrition:

Each serving: 1 cup, ~236 grams chicken and vegetables
Calories: 193
Total Fat: 7 grams
Net Carb: 12 grams
Protein: 20 grams

Directions:

Preheat the oven to 400° F,  then line a sheet pan with parchment paper. On the sheet pan, pour the corn in a mound towards the middle of the pan. In a large mixing bowl add sliced chicken, sliced peppers, garlic, oil, and spices, then toss to evenly coat.

Pour the contents on top of the corn, then add the tomatoes and lime wedges into the pan in a random pattern. Place the sheet pan into the oven and bake for 25-30 minutes. Turn the oven to broil for a few minutes to get a little char/color on the top. Remove from the oven and with tongs, squeeze the lime wedges all over the pan. Garnish with chopped cilantro or scallions and serve with your favorite tortillas.

Kids Can Cook Tips: Kids will enjoy cleaning the cherry tomatoes and removing their stems. They can also help de-seed the bell peppers as these are not hot and won’t sting little fingers!

‍

Fierce Food Facts: This easy recipe provides plenty of protein for a clean weeknight meal. Save the leftovers for multiple uses including soups and salads! It is loaded with immune-supporting Vitamins A and C, thanks to the bell peppers and onions. The dark meat in the chicken is also loaded with iron compared to the traditional white meat breasts, helpful for strong red blood cells!

Nutrition:

Each serving: 1 cup, ~236 grams chicken and vegetables
Calories: 193
Total Fat: 7 grams
Net Carb: 12 grams
Protein: 20 grams

Directions:

Preheat the oven to 400° F,  then line a sheet pan with parchment paper. On the sheet pan, pour the corn in a mound towards the middle of the pan. In a large mixing bowl add sliced chicken, sliced peppers, garlic, oil, and spices, then toss to evenly coat.

Pour the contents on top of the corn, then add the tomatoes and lime wedges into the pan in a random pattern. Place the sheet pan into the oven and bake for 25-30 minutes. Turn the oven to broil for a few minutes to get a little char/color on the top. Remove from the oven and with tongs, squeeze the lime wedges all over the pan. Garnish with chopped cilantro or scallions and serve with your favorite tortillas.

Kids Can Cook Tips: Kids will enjoy cleaning the cherry tomatoes and removing their stems. They can also help de-seed the bell peppers as these are not hot and won’t sting little fingers!

‍

Fierce Food Facts: This easy recipe provides plenty of protein for a clean weeknight meal. Save the leftovers for multiple uses including soups and salads! It is loaded with immune-supporting Vitamins A and C, thanks to the bell peppers and onions. The dark meat in the chicken is also loaded with iron compared to the traditional white meat breasts, helpful for strong red blood cells!

Nutrition:

Each serving: 1 cup, ~236 grams chicken and vegetables
Calories: 193
Total Fat: 7 grams
Net Carb: 12 grams
Protein: 20 grams

Directions:

Preheat the oven to 400° F,  then line a sheet pan with parchment paper. On the sheet pan, pour the corn in a mound towards the middle of the pan. In a large mixing bowl add sliced chicken, sliced peppers, garlic, oil, and spices, then toss to evenly coat.

Pour the contents on top of the corn, then add the tomatoes and lime wedges into the pan in a random pattern. Place the sheet pan into the oven and bake for 25-30 minutes. Turn the oven to broil for a few minutes to get a little char/color on the top. Remove from the oven and with tongs, squeeze the lime wedges all over the pan. Garnish with chopped cilantro or scallions and serve with your favorite tortillas.

Kids Can Cook Tips: Kids will enjoy cleaning the cherry tomatoes and removing their stems. They can also help de-seed the bell peppers as these are not hot and won’t sting little fingers!

‍

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