Sheet Pan Chicken Fajitas
Updated: Jan 26, 2022
The easiest, tastiest week night dinner in 20 minutes!!!! These can double as a great meal prep option to have balanced, nourishing lunches already prepared for your week OR a quick dinner that will be a crowd pleaser and a hit with the whole family.
OH, AND easy clean up, just one pan. I'm here for that!
1 lb. of chicken breast or tenders, sliced into thin pieces
3 bell peppers of choice ,sliced thinly
1/2 small onion, sliced
1/2 cup frozen fire roasted corn (or make your own)
2 tsp of chili powder
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of ground cumin
1/2 tsp of smoked paprika
Salt and pepper to taste (about 1/4-1/2 tsp each)
fresh cilantro for garnish (optional)
tortillas warmed (I used Siete, great gluten free option)
Rice as side (optional)
-Preheat oven to 425 degrees.
-You can combine the spices with veggies and chicken in a bowl, but to make things easier I just lay out all the veggies and chicken onto a parchment lined sheet pan and dress with avocado oil and spices. Mix together halfway through baking.
-Either way you choose to do it, add everything to the baking sheet and cook for 20-25 minutes or until chicken is cooked through
-Cook corn over skillet while everything else is cooking.
-In the last five minutes of cooking, warm tortilla wraps in the oven or stove by wrapping them in foil (if you microwave them don't use foil, instead wrap in paper towels).
-Squeeze juice from fresh limes over fajita mixture while hot and top with fresh cilantro, corn, salsa, avocado and cheese if you like!