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4.86 from 76 votes

Sheet Pan Chicken Fajitas

An easy, Whole30 compliant, one pan meal the whole family will enjoy!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Author: Mary Smith

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
  • ½ tsp oregano
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes

Instructions

  • Preheat your oven to 400 degrees. Slice the peppers, onion, and chicken into thin strips (about ¼-1/2 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!

Notes

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.

Nutrition

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