Easy, Sheet Pan Chicken Fajitas
These sheet-pan chicken fajitas are an easy, flavorful dinner that comes together in just 40 minutes. Packed with protein and colorful veggies, they're perfect for weeknight meals, meal prep, bowls, or tacos.
Ingredients
- 1 lb chicken thighs
- 2 bell peppers, a mix of red, yellow, or green
- 1 yellow onion
- 3 tbsp extra virgin olive oil, or avocado oil
- 3 tsp adobo sauce
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1-1 1/2 tsp sea salt, to taste
For Serving
- tortillas, warmed
- guacamole
- lime juice
Instructions
- Preheat the oven to 425°F.
- Slice the bell peppers and onion into thin strips.
- In a small bowl, whisk together the olive oil, adobo sauce, chili powder, garlic powder, and salt until well combined.
- Arrange the peppers and onion on the baking sheet. Drizzle with about 1 tablespoon of the marinade and toss to coat.
- Add the chicken thighs to a large bowl and toss with the remaining marinade until evenly coated. Nestle the chicken among the vegetables, making sure everything is spread into a single layer and not overlapping.
- Bake for 20–25 minutes.
- Transfer the chicken to a cutting board and let rest for a few minutes before slicing.
- Serve in warmed tortillas with guacamole and a squeeze of fresh lime juice. Enjoy!
Notes
- For a little extra char on the vegetables, switch the oven to broil for the last 2-3 minutes of cooking.