If you love healthy Mexican food as much as I do, you are going to love these Sheet Pan Chicken Fajitas! You will love how easy these Sheet Pan Fajitas are to make. They have become a regular family meal at our house, and they just may become one at your house too!
In a small bowl whisk together lime juice, avocado oil, garlic, and Southwestern seasoning. Reserve 3 tablespoons of the marinade.
Pour remaining marinade over chicken and marinate 30 minutes to up to 2 hours.
Place a sheet pan in the oven and preheat to 400 degrees.
Carefully remove sheet pan and arrange chicken, onions, and peppers on the sheet pan.
Bake 25 - 30 minutes, brushing halfway through with reserved marinade.
Notes
Tips
If You don’t have Southwestern Seasoning, use 1 teaspoon chili powder, ½ teaspoon each cumin, garlic powder, salt, and paprika. Fajita season or taco seasoning also work.
I use organic flour tortillas for the family, and gluten free organic corn tortillas for myself.
Variations for Sheet Pan Chicken Fajitas:
Cut a zucchini and yellow squash into matchsticks and toss with a tablespoon of olive oil.Sprinkle with salt.Add to the Sheet Pan Chicken Fajitas in the last five minutes of cooking.
For a little more heat, add in ½ teaspoon crushed red pepper to the marinade.