Why Make This Recipe
Are you looking for a quick meal packed with colorful veggies and savory chicken? Then these Whole30 Sheet Pan Fajitas are for you! This recipe is not just fast and fuss-free, but it also bursts with flavor, making it a perfect weeknight dinner idea. Plus, everything cooks on one pan, so you can spend more time enjoying your meal and less time cleaning up!
How to Make Whole30 Sheet Pan Fajitas
Ingredients:
- 1 1/2 pounds boneless skinless chicken breast
- 3 fresh bell peppers (one each of yellow, green, and red)
- 1 large yellow onion
- 1 tablespoon fresh minced garlic
- 3 tablespoons olive oil (or avocado oil)
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoon cumin
- 3/4 teaspoon salt
- 3/4 teaspoon paprika
- 3/4 teaspoon onion powder
- 1/4 bunch cilantro (minced, then measured; about 1/4 cup)
- 1 cup guacamole (optional, to top)
- 1 cup pico de gallo (optional, to top)
- Corn tortillas (optional, or other tortillas of choice; not Whole30 – see notes if on Whole30)
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Directions:
- Preheat your oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with parchment paper.
- Trim and cut the chicken breast into thin bite-sized pieces.
- Seed and cut the bell peppers into thin strips. Cut the onion into thin strips after removing the ends and outer skin.
- In a medium bowl, combine the chicken pieces, cut peppers, onions, and minced garlic. Toss everything with olive oil.
- Sprinkle all the seasonings (except cilantro) over the mixture and stir until well combined.
- Pour the combined chicken and veggie mixture onto the prepared baking pan.
- Bake for 20 minutes or until the chicken is no longer pink inside, and the veggies are tender. Remove from the oven and sprinkle with chopped cilantro.
How to Serve Whole30 Sheet Pan Fajitas
These fajitas are best served in butter lettuce leaves for a fresh crunch! You can also use gluten-free tortillas for a delightful wrap or enjoy everything in a cozy burrito bowl. Don’t forget to top them with creamy guacamole and zesty pico de gallo for an extra flavor boost.
How to Store Whole30 Sheet Pan Fajitas
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop to bring back that delicious taste.
Tips to Make Whole30 Sheet Pan Fajitas
- Feel free to adjust the spices based on your heat preference. If you like it spicy, add a pinch of cayenne pepper!
- For extra greens, consider adding zucchini or mushrooms to the mix before baking.
- If you’re short on time, pre-cut veggies and chicken can be bought at the store to simplify your prep work.
Variations
Switch up the protein! This recipe works great with shrimp or beef if you’re in the mood. Just adjust the cooking time as needed to ensure everything is cooked perfectly.
FAQs
-
Can I make these fajitas ahead of time?
Yes, you can prepare the chicken and veggie mixture the night before and store it in the refrigerator. Just bake it when you’re ready to eat! -
Are these fajitas kid-friendly?
Absolutely! The flavors are mild, and kids often love the bright colors. You can let them build their own wraps with the toppings they enjoy. -
Is it possible to make this recipe vegetarian?
Yes! You can substitute the chicken with sliced mushrooms or tofu for a tasty vegetarian option.
Whole30 Sheet Pan Fajitas
Ingredients
Method
- Preheat your oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with parchment paper.
- Trim and cut the chicken breast into thin bite-sized pieces.
- Seed and cut the bell peppers into thin strips. Cut the onion into thin strips after removing the ends and outer skin.
- In a medium bowl, combine the chicken pieces, cut peppers, onions, and minced garlic. Toss everything with olive oil.
- Sprinkle all the seasonings (except cilantro) over the mixture and stir until well combined.
- Pour the combined chicken and veggie mixture onto the prepared baking pan.
- Bake for 20 minutes or until the chicken is no longer pink inside, and the veggies are tender. Remove from the oven and sprinkle with chopped cilantro.