Sheet Pan Chicken Fajitas
Make fajitas in no time with this fast and easy sheet pan chicken fajitas recipe! They’re perfect for busy weeknights when you want a delicious and nutritious meal without the hassle. My family loves them since everyone can customize them with their preferred toppings.
Servings: 4
Equipment
- Sheet pan
Ingredients
Chicken Fajita Seasoning
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground coriander
- Salt and freshly ground black pepper
Chicken Fajitas
- 1 ½ pounds boneless, skinless chicken breasts sliced into ½-inch thick strips
- 2 bell peppers any color, cored and sliced into strips
- 1 medium red onion sliced
- 3 tablespoons avocado oil
- 8 taco-size almond flour tortillas I like Siete Foods
- Optional Toppings: Sour cream, avocado slices or guacamole, diced tomatoes, hot sauce, salsa, Mexican cheese blend, lime juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- To make the fajita seasoning, whisk the chili powder, cumin, paprika, coriander, salt, and pepper in a small bowl, and set aside.
- Add the chicken to the center of the sheet pan. Put the onions on one side and bell peppers on the other. Alternatively, you can spread the bell peppers and red onion onto the baking sheet first, then add the chicken on top.
- Sprinkle with fajita seasoning and drizzle with avocado oil. Toss everything to evenly coat. Spread into an even layer..
- Roast in preheated oven for 18-25 minutes (Mine took 22 minutes). Toss once halfway through cooking. Vegetables should be tender and chicken cooked through.
- Warm the tortillas in the oven. Fill the tortillas with chicken and veggies and sprinkle with toppings like cheese, salsa, guacamole, hot sauce, and sour cream.
