Sheet Pan Fajitas

Sheet pan chicken fajitas

Let's just cut to the chase: I'm a big fajita fan. What's not to love about have a sizzling hot skillet brought to your table?? 

This recipe is simple to whip together --30 minutes tops- but I'm going to bet high here and say it taste better than any Mexican restaurant. All you have to do is the toss the peppers and chicken in the spice mix, spread them out on a pan and throw them in the oven until their sizzling and the peppers are blackened on the edges. Bonus points for a squeeze for fresh lime juice at the end. 

Sheet pan chicken fajitas

Grab a helping hand and have them make the guac and the pico while you chop the peppers. As a little experiment, I made my pico de gallo with the tiniest cherry tomatoes I could find, and left them whole. All I can say is, you should try it too! Cherry tomatoes are sweeter than regular tomatoes, so each bite was like a bright explosion of yum. It also made for dripping-juicy fajitas, but I have no problem with that when it tastes so fresh.

Sheet pan chicken fajitas

You can serve these really however you want--I choose cabbage leaves as a paleo tortilla replacement, as they add a nice crunch, but if you really want to go big you could even make your own paleo tortillas. Heck, just use this filling as a salad topping and you'll still be all set! 

Now, enough talk... on to the recipe! 

Sheet pan chicken fajitas

Sheet Pan Fajitas

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

I use the “sprinkle” method when making this — skipping the measuring spoons and just sprinkling in this and then that until I get what I want. You’re welcome to measure if that’s your style, but when I’m feeling lazy, well… I’m feeling lazy.

Serves: 2-3   |    Total Time:



Ingredients:

  • 1 pound chicken (boneless, skinless breast or thighs)
  • 2 limes
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut oil, melted
  • 2 large bell peppers (3 small), mixed colors
  • 1/2 red onion
  • To serve: cabbage leaves, cilantro, pico de gallo, guacamole

Directions:

  1. In the morning: Squeeze 1 and 1/2 of the limes into a tupperware. Add 1/2 teaspoon salt, 1/4 teaspoon chili powder, 1/4 teaspoon cumin. Swirl to mix. Add the chicken. Cover container and place in fridge for 6-8 hours.
  2. When ready to prepare dinner, preheat oven to 450°F. Remove chicken from fridge, strain out marinate.
  3. Chop the peppers and onion into wedges, and slice the chicken into strips. Toss the chicken, peppers, and onions in melted coconut oil and remaining spices.
  4. Spread mixture out on a sheet pan. Bake for 10 minutes at 450°F, then turn oven to broil and bake for 5-7 more minutes, until the peppers begin to get blackened edges and the chicken is cooked through. Remove from oven. Optional: squeeze with remaining lime juice for a fresh kick.
  5. To serve, scoop fajita mixture into a cabbage leaf and top with pico de gallo, guac, and cilantro.