Penny's Sheet Pan Chicken Fajitas
Try this quick and easy recipe from Penny Kovacs (@pennysprimal) to spice up your next Taco Tuesday (or any day!). With easy prep and easy clean up, this Whole30 and Paleo friendly recipe is a meal the whole family will want to dig into and is perfect with all your favorite toppings!
- 1 1/2 lb chicken fajita
- 2 red bell peppers, sliced thick
- 1 large vidalia onion, sliced thick
- 1 small bunch fresh cilantro, chopped
- 2 limes, quartered
- 4 Tbsp avocado oil, divided
- 3 Tbsp fajita spice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup chili powder
- 2 Tbsp cumin
- 1 Tbsp salt
- 1 Tbsp pepper
- 3 tsp dried oregano
- 1 Tbsp smoked paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp parsley
Fajita Spice: Combine all ingredients and store in a glass jar.
Preheat oven to 350 degrees.
In a bowl, mix chicken with 2 Tbsp oil and fajita spice.
In another bowl, mix peppers with remaining oil, salt and pepper.
Combine all ingredients on large baking pan.
Bake 25 minutes or until chicken is cooked through.
Remove from oven and squeeze on juice from one lime.
Add cilantro and mix well.
Garnish with extra limes and enjoy!