Easy Sheet Pan Chicken Fajitas

Ingredients

• 4 chicken breasts (sliced into strips; chicken thighs can be substituted)
• 1 large onion (sliced into strips)
• 3 bell peppers (assorted colors, sliced into strips)
• fajita spice blend (a blend of spices to sprinkle on top)
• oil (healthy drizzle for roasting)
• 2 avocados (for guacamole)
• 0.5 onion (finely diced for guacamole)
• 1 serrano chili (optional, for spice)
• fresh cilantro (chopped, to taste)
• 1 lime (juiced)
• salt (to taste)

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Slice 4 chicken breasts into thin strips and place them directly onto a large sheet pan.

3. 3

   Slice one large onion into strips and add it to the sheet pan.

4. 4

   Slice three bell peppers into strips and add them to the sheet pan with the chicken and onions.

5. 5

   Sprinkle your spice blend over the ingredients on the pan and add a healthy drizzle of oil.

6. 6

   Toss everything together on the pan until well-coated in oil and spices, then spread the mixture out into an even layer.

7. 7

   Bake in the preheated oven for 20 to 25 minutes.

8. 8

   While the fajitas are roasting, prepare the guacamole: Mash the avocados in a bowl using a fork.

9. 9

   Stir in the diced half onion, optional serrano chili, chopped cilantro, fresh lime juice, and salt. Mix until combined and transfer to a clean serving bowl.

10. 10

    Remove the sheet pan from the oven and give the mixture a quick toss.

11. 11

    Return the pan to the oven and broil for an additional 3 minutes to get some charred edges.

12. 12

    Serve the chicken and vegetables hot with the fresh guacamole and your choice of tortillas.

Notes

The author suggests using chicken thighs as an alternative to breasts if preferred. For the guacamole, tomatoes are explicitly excluded by the creator. The broiling step at the end is key for getting the classic fajita char.

Nutrition per serving

• main
• dinner
• sheet pan
• easy recipe
• 30-minute meal
• chicken
• fajitas
• gluten-free