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Sheet-Pan Fajita Chicken

protein · Ninja oven · 425°F · convection roast · 2 of 2 racks · 20 min · proven

Hands-on
18 min
of 43 min total
Servings
4
max 4 per cycle
Calories
315
per serving
Protein
51.8 g
per serving
Attention required18 of 43 min
58% of the cook time is unattended

Ingredients

IngredientAmountGramsFDC
boneless skinless chicken breast
sliced into 1/2-inch strips
 2 lb 908 2646170
olive oil 2 tbsp 27 171413
chili powder 2 tsp 5.2 171319
ground cumin 2 tsp 4.2 170923
smoked paprika 1 tsp 2.3 171329
garlic powder 1 tsp 3.1 171325
onion powder 1 tsp 2.4 171327
dried oregano 1/2 tsp 0.5 171328
salt 1 tsp 6 746775

Method

  1. Preheat oven to 425F, convection roast. (5 min)unattended
  2. Slice chicken breast into 1/2-inch strips. (8 min)
  3. Toss strips with olive oil, then all spices, until evenly coated. (4 min)
  4. Spread in a single layer on a half sheet pan. Do not overlap. (2 min)
  5. Roast 20 min, until edges char slightly and internal temp reaches 165F. (20 min)unattended
  6. Rest 5 min, then portion. (4 min)

Nutrition per serving

NutrientAmount
Calories315
Protein (g)51.8
Carbohydrate (g)2.5
Fat (g)11.7
Fiber (g)1.0
Sugar (g)0.2
Sodium (mg)770

Computed from USDA FoodData Central values on each ingredient, divided by batch servings. Not hand-entered.

Storage & variety

Fridge life
4 days
Freezer
Yes
Reheat quality
good
Cuisine
mexican

Breast dries out faster than thigh on reheat. Slightly undercook if you know it is going in the freezer.