Sheet Pan Chicken Fajitas (Whole30)

I don't know why it's taken me so long to finally bite the bullet and try a sheet pan dinner. Seriously, throw it all on a pan, bake and eat... and if you line the baking sheet with aluminum foil like I did, clean up takes about a 30 seconds.

I've made this now twice in a 3 week period so I think that alone tells you how good it is. It's tangy thanks to the lime, with a little kick courtesy of the chili powder and cumin (but not so much so that my kids didn't eat it) AND it reheats splendidly so hooray for leftovers!

Enjoy!


Sheet Pan Chicken Fajitas

Ingredients

¼ c. avocado oil or olive oil

3 Tbls fresh lime juice

3 garlic cloves, minced

1½ tsp salt

1 tsp chili powder

½ tsp ground cumin

1½ lbs boneless, skinless chicken thighs, cut into 1-inch strips (boneless, skinless breasts do work but make sure you cut the strips a little thicker and watch them so they don’t dry out.)

1 medium red bell pepper, deseeded, cored and sliced into ¼-inch strips

1 medium yellow bell pepper, deseeded, cored, and sliced into ¼-inch strips

1 small white onion, sliced into ¼-inch pieces

2 limes, cut into wedges

Green or butter lettuce leaves (OPTIONAL)

Grain-free tortillas (OPTIONAL, omit if on a Whole30)

Instructions

1. Heat the oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.

2. In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin. 

3. Add the chicken thigh/breast strips to the marinade. Toss in the sliced peppers and onions, too. Stir to combine well.

4. Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.

5. Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.

6. Switch to broil and cook for an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!

7. Partner fajitas with grain-free tortillas (I love the Siete coconut or almond flour soft tortillas), wrap in a lettuce wrap or eat them as is - they're flavorful enough to do it!