🌶️ Sheet Pan Chicken Fajitas
An easy, flavorful weeknight dinner made in one pan—ready in 30 minutes!
🛒 Ingredients
Fajitas
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▢ 2 bell peppers, sliced ½-inch thick
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▢ 1 red onion, halved and sliced ½-inch thick
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▢ 2 lbs boneless, skinless chicken thighs
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▢ 2 tablespoons avocado oil
Spice Blend
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▢ 1 teaspoon ground cumin
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▢ 1 teaspoon paprika
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▢ 1 teaspoon smoked paprika
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▢ ½ teaspoon chili powder
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▢ ½ teaspoon garlic powder
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▢ 2 teaspoons salt
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▢ 1 teaspoon black pepper
To Serve
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▢ Almond flour tortillas (like Siete)
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▢ Guacamole (store-bought or homemade)
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▢ Salsa (Siete or Late July Organic work great)
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▢ Fresh cilantro, chopped
👩🍳 Instructions
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Preheat oven to 425°F (220°C).
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On a large sheet pan, arrange the sliced peppers, onions, and whole chicken thighs. Use two pans if needed to avoid overcrowding.
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In a small bowl, combine all spices to create the fajita seasoning.
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Drizzle avocado oil over the chicken and veggies, then sprinkle the spice blend evenly. Toss everything directly on the sheet pan until well coated.
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Bake for about 30 minutes, or until the chicken is fully cooked and the veggies are tender and slightly charred.
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Slice chicken into ½-inch strips.
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Serve with warm tortillas, guac, salsa, and fresh cilantro.
💡 Notes & Variations
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🌯 Make it a bowl: Serve over chopped romaine lettuce for a grain-free fajita bowl! Top with guac, salsa, and maybe even a few tortilla chips for crunch.
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🥑 For added flavor, squeeze fresh lime over everything before serving.
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🧊 Leftovers? They reheat beautifully for lunch the next day.
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