Experience the ultimate fusion of convenience and vibrant Mexican flavors with these nutrient-dense Sheet Pan Chicken Fajitas
Ingredients You
- 1.5 lb Boneless, skinless chicken breasts (cut into 1/2-inch strips)
- 3 Bell peppers (mixed colors: red, yellow, green), thinly sliced
- 1 Large yellow onion, thinly sliced
- 2 Tbsp Organic extra virgin olive oil
- 2 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Dried oregano
- Salt and black pepper to taste
- Fresh lime juice (from 1 lime)
- 3 Tbsp Fresh cilantro, chopped
- Optional for serving: Lettuce cups, avocado slices, Greek yogurt (as a sour cream sub), or grain-free tortillas.
Recommended Ingredients:
Organic Cold-Pressed Olive Oil: View on Amazon
*Expert Tip: High-quality fats ensure optimal absorption of fat-soluble vitamins found in bell peppers.
Glass Meal Prep Containers: View on Amazon
*Expert Tip: Glass storage prevents chemical leaching and keeps veggies crisp for up to 4 days.
Step-by-Step Instructions
- Oven Prep: Preheat your oven to 400°F.
- Assemble: Place the chicken strips, sliced bell peppers, and onions directly onto the sheet pan. Drizzle with olive oil.
- Season: In a small ramekin, whisk together the chili powder, cumin, paprika, garlic powder, and oregano. Sprinkle the spice blend evenly over the chicken and vegetables. Toss thoroughly to ensure an even coating of phytonutrients and flavor.
- Roast: Spread the mixture into a single, flat layer. Bake for 20 to 25 minutes, tossing halfway through. For a “charred” finish, remove the chicken and place the vegetables under the broiler for 3 minutes.
- Finish & Serve: Remove from the oven, drizzle with fresh lime juice to brighten the flavors, and garnish with cilantro. Serve in lettuce cups for a low-glycemic meal.
Essential Kitchen Tech:
Heavy-Duty Half Sheet Pan: View on Amazon
*Editor’s Note: A heavy-gauge pan prevents warping and ensures even heat distribution for perfectly tender chicken.
Professional Notes & Logistics
Storage Strategy:
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. To maintain the texture of the peppers, reheat in a skillet over medium heat rather than the microwave.
Meal Prep & Freezing:
Pro Tip: You can slice the chicken and vegetables up to 24 hours in advance. For long-term storage, the seasoned raw mixture can be frozen in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before roasting as directed.
