EASY SHEET PAN CHICKEN FAJITAS

5 from 4 votes

EASY SHEET PAN CHICKEN FAJITAS

Easy chicken fajitas are a go-to weeknight dinner – they’re fun, flavorful, and always a winner! Made on one sheet pan, cleanup couldn’t be easier either.

Prep Time15

Cook Time30

Course: Main Course

Cuisine: Mexican

Keyword: Chicken and veggies, Fajitas, Sheet pan, Sheet pan chicken

Servings:

Author: Olivia Adriance

Ingredients

Fajitas:

2 bell peppers, sliced ½-inch thick
1 red onion, halved and sliced ½-inch thick
2 pounds boneless, skinless chicken thighs
2 tablespoons avocado oil

Spice Blend:

1 teaspoon cumin
1 teaspoon paprika
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
2 teaspoons salt
1 teaspoon black pepper

Serve With:

Almond flour tortillas (such as Siete)
Store bought or homemade guacamole
Salsa (such as Siete or Late July Organic)
Fresh cilantro, chopped

Instructions

Preheat the oven to 425ºF.
Add the sliced bell peppers and onions to a large sheet pan along with the chicken thighs. You may need to use two sheet pans to avoid overcrowding the pan.
In a small bowl, make the spice blend by combining the cumin, paprika, smoked paprika, chili powder, garlic powder, salt and pepper. Toss the blend with the bell peppers, onions, and chicken directly on the sheet pan.
Bake for 30 minutes or until the chicken is cooked through and the veggies are nicely roasted.
Slice the cooked chicken into 1/2-inch strips and serve with tortillas, guacamole, salsa, and cilantro. ENJOY!

Notes

This would also be delicious as a fajita bowl! Crunchy romaine lettuce would be a nice base for the bowl, piled high with the baked chicken, roasted peppers, and onions along with guacamole and salsa. And a side of tortilla chips for crunch wouldn’t hurt either!

Nutrition