Chicken Fajitas Sheet Pan
Chicken thighs roasted with peppers, onions, and spices on one sheet pan for an easy, flavorful meal.
Ingredients
For the Chicken & Vegetables
1 ½ lb boneless, skinless chicken thighs, cut into strips
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 medium onion, sliced
3 Tbsp butter or beef tallow, melted
3 cloves garlic, minced
For the Seasoning
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper (optional)
Salt and black pepper, to taste
Optional Garnish & Serving
Fresh cilantro, chopped
Lime wedges
Sour cream or guacamole
Shredded cheese
Lettuce wraps
Macronutrients
(per serving, makes 4)
Protein: 33g
Fat: 25g
Carbs: 6g
Preparation
Set oven to 400°F. Line a baking sheet with parchment or foil for easy cleanup.
In a large bowl, combine chicken, peppers, onion, melted butter or tallow, minced garlic, and all seasonings. Toss until well coated.
Spread mixture evenly on the prepared sheet pan. Roast 20–25 minutes, stirring halfway, until chicken is cooked through (165°F internal) and vegetables are tender.
Garnish with cilantro and a squeeze of lime. Serve with sour cream, guacamole, cheese, and lettuce wraps.
15 25#DB PP
500M Row
9:10