On Sheet Pan Fajitas

When a pre-ramble isn’t really necessary! 🙂

Sheet Pan Fajita


Taco Seasoning

  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tbsp (or 1 tsp+, to taste) crushed red pepper


  • 2lbs boneless, skinless chicken breasts, cut into thin slices
  • 2 tbsp olive oil
  • 1 lime, juiced
  • 1/2 red onion, medium slices
  • 1/2 green bell pepper, cut into strips
  • 1/2 red or yellow bell pepper, cut into strips
  • 1 jalapeno, de-seeded and coarsely chopped


  • Flour or Corn Tortillas (or Lettuce if you want to be Whole30 Compliant)
  • Cilantro
  • Extra Lime (cut into wedges)
  • Avocado (optional)
  • Sour Cream (optional)
  • Cheese (optional)
  • Rice & Beans (optional)
  • Cholula (optional)


  1. In a large bowl add taco seasoning, olive oil, and lime juice. Toss chicken and vegetables in marinade and allow to marinate, covered at least for 30 minutes.
  2. Preheat oven to 375°F and cover sheet pan in aluminum foil for easy clean up!
  3. Spread ingredients across pan and allow to bake for 15-20 minutes, or until meat is cooked through. If you want to add some char to meat and veggies, broil for another 3 minutes.
  4. Serve with warm tortillas, salsa, guacamole, avocado, sour cream, cheese, and fresh cilantro.


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