Sheet Pan Chicken Fajitas
June 14, 2022
Pop into any Tex-Mex restaurant and you'll see fajitas on the menu. Our version incorporates creamy Chipotle Lime Mayo to give your meat and veggies that signature smokiness, with everything cooked all on one pan for easy cleanup. Traditionally, fajitas are served with corn or flour tortillas., but you can also serve them with grain-free chips or on a bed of cauliflower rice.
Made with strips of grilled meat and a variety of vegetables, this no-mess, no-fuss, family-approved sheet pan chicken fajitas dinner is as easy to prep as it gets. Simply preheat the oven, chop some vegetables, and season the chicken, then pop it in the oven. It’s the perfect weeknight recipe to make when you’re in a hurry to get dinner on the table.
Sheet Pan Chicken Fajitas
Rated 3.6 stars by 72 users
Category
Dinner
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
Calories
284
This is the perfect weeknight recipe to make when you don’t want to wash a bunch of dishes or spend a lot of time thinking about what to cook. You simply preheat the oven, chop some vegetables, season the chicken, then pop it in the oven. If you don't want to deal with mixing spices, you can also sub in a pre-made taco seasoning to save time.
Author:Ingredients
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
2.25 lbs. Boneless skinless chicken thighs
-
2 tablespoons Primal Kitchen Avocado Oil
Juice from 1 lime
1 sliced red pepper
1 sliced orange pepper
1 sliced yellow pepper
1 sliced red onion
-
Primal Kitchen Chipotle Lime Mayo, for drizzling
Tortillas or lettuce cups
Spices (or use pre-made taco seasoning):
For the fajitas:
Directions
Preheat your oven to 400 degrees Fahrenheit. Mix the spice blend together in a small bowl.
In another bowl, toss the peppers and onions with 1 tablespoon of oil and about a third of the spice blend. Spread the veggies out on one side of a large sheet pan.
In the same bowl, add the chicken thighs and toss them in the remaining oil and spice blend. Lay the chicken out on the other side of the sheet pan.
Place the sheet pan in the oven and roast for about 40-45 minutes, flipping the chicken and tossing the veggies once halfway through. Shred or chop your chicken after it cools slightly.
Portion out the ingredients for each person. Serve in lettuce cups or tortillas, drizzle with chipotle lime mayo, and enjoy!
Recipe Note
Nutritional information calculated using Cronometer.
Nutrition
Nutrition
- Serving Size
- 1 Serving (1/6 of recipe)
- per serving
- Calories
- 284
- Carbs
- 11.3 grams
- Fat
- 11.9 grams
- Protein
- 34.8 grams
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