Sheet-Pan Chicken Fajitas
Creating a complete recipe on a single sheet pan is ideal for convenient meal prepping. These fajitas exemplify simplicity: just toss all the ingredients—chicken and vegetables—in an effortless marinade of avocado oil and taco spices, such as cumin and chili powder, before baking them together on the sheet pan.
Ingredients
- Cooking spray
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 2 tsp. garlic powder
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 lb. boneless skinless chicken breasts, cut into 1/2" strips
- 3 red and yellow bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tbsp. avocado oil
- Juice of 2 limes
FOR TOPPING
- 1 avocado, diced
- 1/2 c. cherry tomatoes, halved
Instructions
- Preheat oven to 425° and grease a large rimmed baking sheet with cooking spray. In a small bowl, whisk together spices.
- In a large bowl, combine chicken, bell peppers, onions, avocado oil, and lime juice. Add spice mix and toss until completely coated. Spread fajita mixture in an even layer onto prepared baking sheet.
- Bake until chicken is cooked through and no longer pink and vegetables are tender, 20 to 25 minutes.
- Divide mixture among four resealable containers and store in the fridge until ready to eat.
- Serve topped with avocado and tomatoes.
Nutrition
Calories: 398kcalCarbohydrates: 17gProtein: 29gFat: 22gSaturated Fat: 3gCholesterol: 83mgSodium: 574mgPotassium: 1114mgFiber: 7gSugar: 3gCalcium: 59mgIron: 2mg
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