Fish Free Whole30 Sheet Pan Chicken Fajitas
Total time40 min
Prep time15 min
Cook time25 min
4.9(6)
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Learn more →Ingredients
4 servings
For the fajitas
- 1.5 lb boneless, skinless chicken breasts or thighs, sliced into ½-inch strips
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 bell peppers (any mix of red, yellow, and orange), seeded and sliced into ½-inch strips
- 1 medium yellow onion, halved and sliced into ½-inch half-rings
- 3 tbsp avocado oil
- 2 tbsp fresh lime juice (from about 1 lime)
For the spice blend
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 1 ripe avocado, pitted and sliced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan (18×13-inch) with foil or parchment and set aside.
- 2
In a large mixing bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Add the avocado oil and lime juice and stir into a loose paste.
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