Meal prepping just got a major upgrade with these sheet pan chicken fajitas. They’re basically the ultimate “dump and bake” dinner. Just toss some chicken and veggies in a simple marinade of avocado oil and taco spiced goodness (think cumin, chili powder, and a little magic) then let the oven do all the work. One pan, zero stress, and a week’s worth of delicious meals ready to go, because, well, you deserve it.
Ingredients
- Cooking spray
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 1 tsp. kosher salt
- 2 tsp. garlic powder
- 1 tsp. freshly ground black pepper
- 1 lb. boneless skinless chicken breasts, cut into 1/2″ strips
- 3 red and yellow bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 2 Tbsp. avocado oil
- Juice of 2 limes
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
Directions
Step 1
Preheat your oven to 425° and then give a large rimmed baking sheet a light coat of cooking spray. In a small bowl, whisk together your spices (this is where the real fajita magic begins, by the way.)
Step 2
After that, toss together the chicken, bell peppers, onions, avocado oil, and a squeeze of lime juice in a large bowl. Sprinkle in your spice mix and stir until everything is gloriously coated. Then spread the mixture in an even layer on your prepared baking sheet. Because even cooking = happy fajitas.
Step 3
Once the pan’s ready, it’s oven time. Slide it in and bake until the chicken is cooked through and no longer pink, and the veggies are tender and slightly caramelized, about 20 to 25 minutes.
Step 4
In the meantime, grab some resealable containers so you can divide the fajita goodness for easy grab-and-go meals all week long.
Step 5
When it’s time to eat, serve everything hot with fresh avocado slices and juicy tomatoes on top. Boom. Colorful, flavorful fajitas ready to enjoy straight from the pan (or the fridge.)
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