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Sheetpan Chicken Fajitas

Less dishes= easy clean up!


Pretty simple, right? The less dishes you have to clean up, the quicker and easier meal prepping can be.


This week we have sheetpan chicken fajitas! These are super simple and delicious. Not to mention, one pan to clean up!


We will be serving ours taco style with a quick guacamole! These can be served as a burrito bowl, taco, as is etc! The choice is yours.



INGREDIENTS 1/3 cup olive oil 1/4 cup freshly squeezed lime juice 2 tablespoons fresh lime zest 1 tablespoon honey 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 2 garlic cloves, minced 2 bell peppers, red, orange, yellow 1 sweet onion 1 pound chicken breasts, cut into 1-inch pieces ¼ cup chopped fresh cilantro, plus more for serving


INSTRUCTIONS Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!)

In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.

Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.

In the meantime, place the chicken in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted.

Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the chicken on the sheet in a single layer. Roast the chicken for 15 more minutes or until and internet temp reads 165 degrees F.


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