Sheet Pan Chicken & Veggie FajitasMay 18, 2020
Whenever I need to mix up my meal prep a bit, Mexican food is always the answer I’m looking for. Whether it’s tacos or a loaded burrito bowl, those flavors and a little spice never fail to hit the spot. For a better idea as to how dedicated I am to this type of cuisine, just take a peek at my Recipe Round Up: Cinco De Mayo Celebration.
But let’s get real, sometimes the craving hits and you need to throw together a meal ASAP before you get hangry. Cue the sheet pan meal!
I’m a serial sheet pan meal-prepper when it comes to veggies, but when you have the chance to let the oven do the work for the whole dang meal, why not?
For this Mexican-inspired version, all you’ll need are chicken breasts and whatever fajita veggies you have on hand. I personally love the variety that bell peppers, tomatoes and onions bring to the table, while jalapeños provide the perfect subtle spice when roasted. Not to mention these veggies pack a wide variety of vitamins, minerals and phytonutrients to keep you feeling your best.
But the key to making these sheet pan fajitas taste like they came right from your favorite Mexican restaurant? Spices, of course! A mixture of cumin, garlic, chili powder and smoked paprika adds tons of warmth and flavor to take both the chicken and veggies to the next level.
Finish it all off with a little lime juice and fresh cilantro, and you have a filling, nutritious meal in no time! But don’t forget to serve it all up with your favorite tortillas – check out Siete Foods Grain-Free Tortillas for a gluten-free option that still tastes incredible.
If you’re looking to pack even more veggies into this meal, you can also make a fajita bowl using chopped romaine as a base for the chicken, veggies and toppings you love. You can’t go wrong either way!
Likewise, toppings make just about anything better, so don’t be shy! Additional cilantro, avocado, sour cream, cheese, pickled jalapeños, salsa, hot sauce – you name it. Maybe even set up a topping bar to serve this meal to guests at your next get-together. The ability to customize your tacos to taste is always a crowd pleaser.
I’m always pleasantly surprised by how delicious but simple and quick to prepare this meal is, leaving you with more time to whip up a margarita to enjoy it with .
- 1 ½ lbs boneless, skinless chicken breasts, cut into strips
- 2 large bell peppers, sliced
- 1 pint cherry tomatoes
- 1 yellow onion, cut into wedges
- 1 jalapeno, sliced
- 3 tbsp olive oil or avocado oil
- ½ cup fresh cilantro
- 2 tbsp fresh lime juice
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt and black pepper to taste
- To serve: tortillas, avocado, cheese, sour cream, salsa, hot sauce, etc. (optional)
Toss to coat completely.
If you'd like the vegetables more roasted, remove chicken and set aside. Toss veggies and return to the oven for an additional 10-15 minutes (or until they're to your liking).
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