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sheet pan chicken fajitas

Sheet-Pan Chicken Fajitas

For these fajitas you simply toss all of the ingredients—the chicken and vegetables—in an easy marinade of avocado oil and taco spices like cumin and chili powder, then bake it all together on a sheet pan. It's a meal prep DREAM.


- 1 pound chicken breast, cut into thin strips

- 1 red bell pepper, sliced

- 1 green bell pepper, sliced

- 1 yellow onion, sliced

- 2 tablespoons olive oil

- 1 teaspoon chili powder

- 1 teaspoon cumin

- Salt and pepper, to taste

- 4-6 tortillas

- Optional toppings: shredded cheese, sour cream, salsa, avocado


1. Preheat your oven to 400 degrees F (200 degrees C).


2. In a small bowl, mix together the olive oil, chili powder, cumin, salt, and pepper.


3. On a large sheet pan, arrange the chicken strips, bell peppers, and onion in a single layer.


4. Pour the spice and oil mixture over the chicken and vegetables, making sure everything is evenly coated.


5. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.


6. While the chicken fajitas are baking, warm the tortillas in a separate pan or in the microwave.


7. Once the chicken and vegetables are done, remove the sheet pan from the oven and let it cool for a few minutes.


8. Assemble the fajitas by placing a scoop of the chicken and vegetable mixture onto each tortilla. Add any desired toppings, such as shredded cheese, sour cream, salsa, or avocado.


9. Roll up the tortillas and serve hot. Enjoy your easy and delicious sheet-pan chicken fajitas!

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