Sheet Pan Chicken Fajitas
MexicanHigh protein30 minBudget friendlyFamily friendlyBreakfastMeal prepHigh protein
40 min4 servings
Why this meal
High proteinBudget friendlyMeal prep friendlyFamily friendly
Ingredients
- 1.5 pounds chicken breasts
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 medium yellow onion
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 8 count whole wheat tortillas
- 1 medium avocado
Instructions
- 1.Preheat oven to 425°F (220°C).
- 2.In a small bowl, combine chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- 3.Place sliced chicken breasts, bell peppers, and onions on a large sheet pan.
- 4.Drizzle olive oil over the chicken and vegetables, then sprinkle the spice mix evenly. Toss everything together to coat.
- 5.Spread the mixture out in an even layer on the sheet pan.
- 6.Roast in the oven for 20-25 minutes until chicken is cooked through and vegetables are tender, stirring halfway through.
- 7.Warm the whole wheat tortillas in the oven or on a skillet.
- 8.Serve chicken and vegetables in the tortillas, topping with sliced avocado and a dollop of Greek yogurt if desired.
Recipe by
Ava Hearthstone