I could eat mexican food every single day and it would never get old. I know it’s one type of food that I can make and it will be a hit with the kiddos, too- yay for not having to cook multiple meals for dinner! These chicken fajitas are the easiest, one-pan dish you can make. I served ours in some Siete grain free tortillas, but to make it a Whole30 compliant meal you could do these over some greens for a salad, or over cauliflower rice! You could definitely throw in some shrimp and take things to the next level!
I use my own fajita seasoning because often times the pre-packaged ones found in stores are packed with additives, preservatives, and even gluten.
I like to use avocado oil because of the high smoke point – sometimes when you cook with olive oil over 400+ degrees, it can degrade the oil and it also loses some of its flavor.
Sheet Pan Chicken Fajitas
Ingredients
- 3 tbsp avocado oil
- 1 red bell pepper
- 1 orange (or yellow) bell pepper
- 1 green bell pepper
- 1 medium onion
- 1-1.5 lbs chicken breasts
- 1.5 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
Instructions
- Preheat your oven to 400 degrees. Slice the peppers, onion, and chicken into thin strips (about 1/4-1/2 inch wide). Make sure the chicken pieces are of even thickness to prevent uneven cooking.
- Put these pieces into a large bowl and add the avocado oil and spices. Mix together and spread out evenly on a parchment lined rimmed baking sheet.
- Bake for 25-30 mins until cooked through and beginning to brown. Serve in tortillas, on top of a salad, or in a rice bowl with your favorite toppings. Enjoy!
Mary this was DELICIOUS! I am T1 and follow a low carb diet. This was so flavorful and EASY. It will be on repeat. Thank you!!
Yay! Thank you so much for letting me know – so glad you loved it!
If you add shrimp, do you cook them all together? Or do you cook the shrimp for a shorter time?
I would remove the shrimp after 10 mins so they don’t get overcooked! 🙂 Then continue cooking everything else.
Absolutely delicious, even for my Texas born husband. The chicken was tender & super flavorful. To stay whole30 we had the veggies/chicken over cauliflower rice with an avocado & salsa verde. This will be on repeat!
Woo hoo! Thanks, Ashley! So glad you both enjoyed it!
Mary, this recipe is AMAZING!! My husband literally high-fived me at the dinner table! The flavor was amazing! Baking it on a sheet pan was so easy and the veggies and chicken came out perfectly. This was a huge hit with all three of my boys too! Thank you so much for this new weeknight rotation!!!
Yay!! Thanks, Julie! I’m so glad you all enjoyed it!
These are the best fajitas! Have made over a dozen times and now make the seasoning in batch and save in zip loc bags for the next time. My friend was amazed at how easy clean up was compared to her skillet fajitas.
Thank you Maggie! I love that idea for saving the seasoning!
Another awesome recipe from you. I served my over mixed organic greens, added some avocado, fresh salsa and a drizzle Tessemae’s lime cilantro ranch dressing.
I can’t wait for your cookbook to come out. Every recipe I’ve made of yours has been outstanding.
Thank you so much, Jessica! This means the world. So glad you enjoyed it!!
Loved these!! So flavorful and easy to make – cutting the chicken makes such a difference. Thank you for the wonderful recipes!
You’re so welcome! 🙂
So flavorful and easy to prepare!
Thanks Mariana! Glad you love it!