Description
Sheet pan chicken fajitas bring sizzling Mexican-inspired flavor right to your dinner table with minimal cleanup. Tender chicken, colorful peppers, and warm tortillas make weeknight meals a breeze when you need something quick and delicious.
Ingredients
Scale
Protein:
- 2 pounds boneless, skinless chicken thighs
Vegetables:
- 2 bell peppers, sliced ½-inch thick
- 1 red onion, halved and sliced ½-inch thick
Seasonings and Accompaniments:
- 2 tablespoons avocado oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- Almond flour tortillas
- Guacamole
- Salsa
- Fresh cilantro, chopped
Instructions
- Heat your oven to 400°F, creating a hot environment for roasting delicious fajitas.
- Combine 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder, 2 teaspoons salt, and 1 teaspoon black pepper in a small mixing bowl.
- Pour 2 tablespoons avocado oil over 2 pounds of chicken thighs in a large bowl, then sprinkle the entire spice mixture on top, ensuring each piece gets thoroughly coated.
- Spread 2 sliced bell peppers and 1 sliced red onion across a large sheet pan, creating an even layer.
- Arrange the seasoned chicken thighs directly on top of the vegetables, spacing them evenly to promote consistent cooking.
- Slide the sheet pan into the preheated oven and roast for 25-30 minutes, checking that your chicken reaches an internal temperature of 165°F.
- Remove the pan and let the fajitas rest for 3-5 minutes to help juices redistribute through the meat.
- Serve hot with almond flour tortillas, guacamole, salsa, and freshly chopped cilantro for a complete meal.
Notes
- For extra flavor, marinate the chicken in the spice blend for 30 minutes before cooking to help the seasoning penetrate deeper.
- Slice vegetables uniformly to ensure even cooking and prevent some pieces from burning while others remain undercooked.
- When using almond flour tortillas for a low-carb option, warm them briefly in the oven or on a skillet to improve their texture and prevent cracking.
- To make the dish more protein-packed, add sliced chicken sausage or shredded rotisserie chicken alongside the thighs for variety.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 to 6
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg