Sheet pan meals are my FAVORITE, as they’re super simple to put together, and you literally have one pan to wash when you’re finished cooking! Chicken fajitas are also a favorite of mine, so this Chicken Fajita Sheet Pan Dinner is a total no-brainer!
This turned out so incredibly good that I ended up making a double batch, so that I could have leftovers on hand! I’ve had it as shown in the photos, served over a salad for lunch the next day and am about to have some wrapped in Siete grain-free tortillas for dinner tonight! You could also wrap this in lettuce wraps for a delicious, low carb option! The options are endless for different ways to serve this!
Fajitas are my go to order when I’m dining out at a Mexican restaurant, and I simply hold the rice, beans and tortillas and add extra veggies! I wanted to recreate my favorite order at home, making it healthier and crazy easy to put together. This Chicken Fajita Sheet Pan Dinner would be extra delicious served with my dairy-free sour cream!
Enjoy this recipe for my Chicken Fajita Sheet Pan Dinner!
Chicken Fajita Sheet Pan Dinner
Equipment
- Oven
Ingredients
- 4 boneless, skinless chicken breasts (approximately 1 1/2-2 pounds)
For the Marinade:
- 1/2 cup avocado oil (any light tasting oil will also work)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 3 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
For the Veggies:
- 1 tablespoon avocado oil
- 3 bell peppers, de-seeded and sliced
- 1 red onion, sliced
Optional Toppings:
- sliced avocado/guacamole
- cilantro
- fresh lime wedges
- Siete grain-free tortilla chips and/or tortillas
- lettuce wraps or chopped lettuce to make a salad
Instructions
- Place all of the marinade ingredients into a Ziploc bag, or a ceramic/glass bowl. Add the chicken and marinade for at least 30 minutes and up to 2 hours.
- Preheat your oven to 425 degrees. Toss veggies with avocado oil directly on a rimmed baking sheet. Season with salt and pepper. Place the marinated chicken on top of the vegetables and drizzle the chicken with the remaining marinade.
- Roast the chicken and vegetables for 25-30 minutes, or until the vegetables are brown and the chicken is cooked through. ENJOY!
Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!
[…] – Leftover chicken fajitas, sour cream & paleo mac and cheese (that recipe went out to my newsletter subscribers earlier […]