Description
These Easy Sheet Pan Chicken Fajitas are a simple and flavorful weeknight dinner option. Juicy chicken thighs are seasoned with a delicious spice blend, then roasted with bell peppers and onions for a delicious meal that can be served with your favorite toppings.
Ingredients
Scale
Fajitas:
- 2 bell peppers, sliced 1/2-inch thick
- 1 red onion, halved and sliced 1/2-inch thick
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons avocado oil
Spice Blend:
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Serve With:
- Almond flour tortillas (such as Siete)
- Store bought or homemade guacamole
- Salsa (such as Siete or Late July Organic)
- Fresh cilantro, chopped
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the chicken: In a small bowl, mix together the spice blend ingredients. Place the chicken thighs in a large bowl, drizzle with avocado oil, and sprinkle the spice blend over the chicken. Toss to coat evenly.
- Assemble the fajitas: On a large sheet pan, arrange the bell peppers, onions, and seasoned chicken thighs in a single layer.
- Bake: Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve: Serve the sheet pan chicken fajitas with almond flour tortillas, guacamole, salsa, and chopped cilantro.
Notes
- You can customize these fajitas by adding additional toppings such as sour cream, cheese, or jalapenos.
- If you prefer a spicier version, you can increase the amount of chili powder in the spice blend.
- Feel free to use chicken breasts instead of thighs if you prefer white meat.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg