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Sheet Pan Chicken Fajitas with corn tortillas
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Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are easy and healthy - what more could you ask for in a weeknight meal?!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Courses
Cuisine: Mexican
Servings: 2 servings

Ingredients

  • ½ of a medium yellow bell pepper thinly sliced
  • ½ of a medium red bell pepper thinly sliced
  • one small yellow onion vertically sliced
  • 3 tablespoons avocado oil divided
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • 1 tablespoon taco seasoning
  • 8 ounces boneless skinless chicken breast, sliced into strips
  • juice from one lime
  • 6-8 small corn tortillas
  • ¼ cup guacamole
  • cup pico de gallo

Instructions

  • Preheat oven to 400°F.  Line a rimmed baking sheet with parchment paper.
  • Add the veggies to one half of the baking sheet.  Add 1 tablespoon avocado oil, pepper and salt.  Toss to coat.
  • In a small bowl, add the taco seasoning and tablespoons avocado oil.  Add the sliced chicken to the other half of the baking sheet.  Pour the taco seasoning mixture over the chicken and toss to coat.  Bake for 20 minutes.
  • While the chicken and veggies are baking place the tortillas in aluminum foil and add to the oven after about 5 minutes.
  • Remove the baking sheet from the oven.  Drizzle the lime juice over the chicken and veggie
  • To assemble the fajitas as desired and serve immediately.

Notes

  1. For the peppers, the total weight of both sliced peppers should be about 6 ounces.
  2. If you like your tortillas a bit charred heat them either on a grill or over the burner on your stove.  If heating on your stove use medium-low heat and watch carefully so they don't burn.