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Sheet Pan Chicken Fajitas
Busy weeknight dinners just got easier. These Sheet Pan Chicken Fajitas are nutritious, easy, tasty and ready in 30 minutes or less! If you're craving Mexican food, skip the restaurant and make your fajitas at home. This recipe is Paleo compliant, Whole30, Dairy Free, Gluten Free and Grain Free.
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Servings: 4
Calories: 275kcal
Ingredients
- 1 Lb Boneless Skinless Chicken Breast, (cut into strips)
- 1 Red Bell Pepper (seeds/stem removed, sliced)
- 1 Orange Bell Pepper (seeds/stem removed, sliced)
- 1 Yellow Bell Pepper (seeds/stem removed, sliced)
- 1 Red or White Onion (sliced)
- 1/4 Cup Olive or Avocado Oil
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne (optional)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Pepper
Instructions
- Preheat oven to 400ºF
- In a large bowl, toss all ingredients together. Transfer to a greased, rimmed baking sheet.
- Bake for 15-20 minutes or until the chicken is cooked through. (time will vary depending on thickness of chicken)
- *optional* Broil on high the last 2-3 minutes to get a little golden brown on the chicken and peppers.
- Serve with tortillas, over rice, with quinoa or over cauliflower rice.
- Extras: Avocado, limes, cilantro and pico de gallo.
Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 11g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 434mg | Fiber: 2g | Sugar: 4g
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