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
- 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
- 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!