Sheet Pan Chicken Fajitas
Ingredients
For the Fajita Seasoning Blend:
- 1/4 cup chili powder
- 2 tbsp cumin
- 2 tbsp smoked paprika
- 1 tbsp coconut sugar or organic cane sugar
- 1 tbsp sea salt
- 3 tsp garlic powder
- 3 tsp onion powder
- 1/4 - 1/2 tsp cayenne pepper optional for heat or increase if you want more heat
For the Sheet Pan Chicken Fajitas
- 3 large chicken breasts fileted lengthwise to make 6 chicken breasts
- 4 tbsp olive oil divided
- 3-4 tbsp fajita seasoning blend from above
- sea salt and pepper to taste
- tortillas, guacamole, sour cream, salsa, cilantro for serving
Instructions
- Whisk the Fajita Seasoning Blend ingredients in a jar. Keep the seasoning blend in an airtight container in the pantry.
- Pre-heat the oven to 425 degrees. You'll need 2 large sheet pans for this recipe.
- Toss the chicken in 2 tablespoons of olive oil and 3 tablespoons of fajita seasoning on one of the sheet pans.
- Toss the veggies in 2 tablespoons of olive oil and 2-3 teaspoons of fajita seasoning on a second sheet pan.
- Bake both sheet pans at 425 degrees for 20 minutes until the chicken juices run clear and temperature is 165 degrees. I like to place both sheet pans under the broiler for 2-3 minutes to get a little color/char!
- Take the chicken breasts off the sheet pan to a cutting board and either slice thin or shred. Return the meat to the sheet pan with the cooked veggies and mix together. Taste for seasoning and sea salt/pepper if needed.
- Serve your chicken & veggie fajitas on tortillas with your choice of guacamole, sour cream, and/or salsa sides.