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+ servings

Sheet Pan Chicken Fajitas

An easy, Whole30 compliant, one pan meal the whole family will enjoy!
4.72 from 35 votes
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  • 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!


These chicken fajitas can be stored in an air-tight container in the fridge for up to 4 days. Reheat in a pan on the stove or in the microwave.


Calories: 268kcal, Carbohydrates: 9g, Protein: 26g, Fat: 14g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 740mg, Potassium: 693mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2432IU, Vitamin C: 105mg, Calcium: 36mg, Iron: 2mg