Description

A quick, healthy, and flavorful weeknight dinner featuring juicy chicken and roasted vegetables on a single sheet pan. This recipe is easy to make, customizable, and perfect for meal prep.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts
1 large red onion, sliced
3 medium bell peppers (mixed colors), sliced into strips
2 tablespoons avocado oil or olive oil
2 tablespoons fajita seasoning
2 limes
8–10 large whole wheat tortillas
1/2 cup Greek yogurt
1/2 cup fresh cilantro, chopped
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

Instructions

Pat chicken breasts dry and cut into 1-inch strips. Place in a large bowl.
Add avocado oil and fajita seasoning to the chicken. Toss well to coat and let sit while prepping vegetables.
Slice bell peppers and red onion into half-inch strips. Toss with a tiny splash of oil and a pinch of salt.
Line a sheet pan with parchment paper. Spread chicken in a single layer and arrange peppers and onions around it. Avoid crowding.
Bake in a preheated oven at 400°F (200°C) for 18-20 minutes. Stir halfway through cooking.
Chicken is done when internal temperature reaches 165°F. Remove from oven and let rest for 2 minutes.
Squeeze fresh lime juice over the fajitas. Serve immediately with warm tortillas and toppings.

Notes

Do not overcrowd the pan to ensure roasting instead of steaming. Use a meat thermometer to ensure chicken reaches 165°F. For extra char, broil for the last 2 minutes. Warm tortillas before serving for best texture.

Prep Time: 12 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 2 fajitas per servin
Calories: 320
Sugar: 6
Sodium: 400
Fat: 8
Saturated Fat: 1
Carbohydrates: 35
Fiber: 6
Protein: 28

Keywords: chicken fajitas, healthy dinner, sheet pan meals, weeknight dinner, quick recipes, baked chicken, meal prep