🧅🌶🍗 Sheet Pan Chicken Fajitas (Whole30, Paleo) 🍗🌶🧅
30 Minutes, 5 Ingredients, 3 Steps… and you’ve got Dinner for 2 all week long! This might be the easiest (and one of the tastiest) recipes I’ve ever posted! These Sheet Pan Fajitas are so simple, yet so hearty and flavorful, they’re the perfect healthy twist on a classic dish we all know and love!
This recipe also make a great intro meal for anyone looking to eat cleaner as there’s minimal prep work, and all the ingredients can be found at your local grocery store! The Peppers and Onions get nice and tender in the oven while the Chicken remains juicy and flavored to perfection! I used Siete Taco Seasoning to keep this dish Whole30 compliant as there’s no added sugar, but a homemade Taco Seasoning would also work.
Because I’m cooking for a few people, I made 2 pans worth, but you could also cut this recipe in 1/2 if you’re looking for less servings. Feel free to serve with some Jicama Wraps or simply enjoy it on its own! I served mine with a side of Cauliflower Rice and Sautéed Plantains
INGREDIENTS:
3 lb. Boneless Skinless Chicken Breast, sliced into 1” strips
6 Large Bell Peppers, sliced into strips
4 Large Onions, sliced into strips
1/2 Cup Olive Oil
3 Packets of Siete Whole30 Taco Seasoning (I used 2 Mild, 1 Spicy)
INSTRUCTIONS:
Preheat oven to 400F. In a small bowl, whisk together your Olive Oil and Taco Seasoning. Divide into 2 equal portions.
Line 2 large Baking Sheets with parchment paper. In a Large mixing bowl, combine 1/2 of your Onions, Peppers, & Chicken with Taco Seasoning mixture and toss well to combine.
Transfer everything to one of your lined baking sheets and repeat the process again.
Place both pans in the oven and cook for 15-20 minutes, or until chicken is cooked through and no longer pink.
Serve with your favorite side dishes such as Sautéed Plantains or Cauliflower Rice and Enjoy! I also served mine with some Fresh Cilantro, Lime, Jicama Wraps, and Forager Dairy Free Sour Cream!
