Whole 30 Whole30 Sheet Pan Chicken Fajitas

Total time40 min

Prep time15 min

Cook time25 min

Whole 30 Whole30 Sheet Pan Chicken Fajitas

Fajita night just got a serious upgrade, and the whole thing comes together on a single pan with almost no cleanup. Colorful strips of red, yellow, and orange bell peppers roast alongside tender chicken and sweet caramelized onion, all coated in a smoky homemade spice blend built from chili powder, cumin, smoked paprika, and a squeeze of fresh lime juice. The high heat of a 425°F oven gives everything those lightly charred edges that make fajitas taste like they came off a restaurant grill. Store-bought seasoning packets are one of the sneakiest sources of off-plan additives, so mixing your own spices takes about thirty seconds and keeps every ingredient completely clean. Sliced avocado and fresh cilantro finish the plate with creamy richness and brightness that make this feel like a full, satisfying meal rather than a compromise. This recipe serves four, making it an easy weeknight dinner or a solid meal-prep anchor for the week ahead.

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Ingredients

4 servings

For the fajitas

1.5 lb boneless, skinless chicken breasts or thighs, sliced into ½-inch strips
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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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