Can we all agree that sheet pan dinners are the way to go? This chicken fajita version will make all your Mexican restaurant dreams come true.
And of course – it’s all Paleo – so it’s even better than going to the Mexican restaurant because you can avoid the chips, queso, and tortillas completely.
I’ll be honest with you, tortilla chips are so hard for me to say “no” to when they’re in front of me. I love them that much. So if I do find myself at that type of restaurant, I usually just go ahead and tell the waiter not to bring any to my table (if that’s cool with whoever I’m eating with…if not, I just practice self-restraint. It’s hard but you can do it!)
But back to our fajitas – these probably couldn’t be easier. All you have to do is cut your meat up into thin even strips. Cut your veggies up the same way. Throw it all on a pan with some spices and cook for about 15 minutes (or until your meat is done – this time may vary depending upon how hot your oven gets.)
Once all your goodies are nice and roasted, throw those babies in crisp lettuce leaves and top with your favorite toppings. I’d recommend guacamole but you do you.
Sheet Pan Chicken Fajitas
- 1.5 pound chicken breast cut into strips
- 3 bell peppers any color, cut into strips
- 1 red onion sliced
- 1 cup sliced mushrooms
- 1 tsp chili powder
- .5 tsp cumin
- .5 tsp garlic powder
- .5 tsp onion powder
- .5 tsp dried oregano
- .5 tsp sea salt
- .5 cup finely chopped cilantro
- juice of 1 lime
- large, crisp lettuce leaves
- guacamole and salsa for serving
Preheat oven to 450 degrees F.
Toss the meat, peppers, onions, and mushrooms with the seasonings. Roast for 10-15 minutes until chicken is done and veggies are browned.
Remove from oven, sprinkle with cilantro and lime juice.
Serve in the lettuce leaves topped with your desired toppings.
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