Sheet Pan Chicken Fajitas
Ingredients
- 1.5 lbs. boneless skinless chicken thighs thinly sliced into ½-inch thick strips
- ½ cup salsa any kind
- 2.5 tablespoons fajita seasoning homemade or store-bought
- 3-4 medium bell peppers sliced (any color)
- 1 large white onion sliced
- 4 cloves garlic minced
- 2 tablespoons avocado oil
- 8-10 street taco tortillas corn or flour
- Optional Toppings: Shredded cheese sour cream, avocado slices, salsa, fresh cilantro
Instructions
- Preheat your oven to 375ºF and grease a baking sheet with avocado oil.
- In a bowl, combine the chicken strips, salsa, and fajita seasoning, ensuring the chicken is evenly coated. Let it marinate for at least 10 minutes.
- Spread the peppers, onions, and garlic on one half of the baking sheet. Drizzle avocado oil over them and season with fajita seasoning.
- Spread the marinated chicken strips on the other half of the baking sheet.
- Bake for 30 minutes, tossing halfway through.
- Turn on the broiler and broil the chicken and peppers for 1-2 minutes until browned and crispy.
- Serve immediately with tortillas and your favorite toppings.
Notes
- 1.5 lbs. of chicken thighs equals about 6 thighs, but this may vary.
- You can use store-bought fajita seasoning if preferred.
- For extra spice, add ½ – 1 teaspoon of red pepper flakes to the seasoning mix.