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Max Snider, RD

30 Minute Sheet Pan Fajitas

This quick, easy, and delicious recipe is perfect for those evenings when you are short on time but still want something healthy. This will be part of my monthly rotation going forward!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium Chicken Breast
  • 2 small Red Onion yellow onion is fine as well
  • 3 Peppers red, orange, or yellow
  • 3 tbsp Olive Oil extra virgin
  • 1 medium Lime
Spice Mix
  • 1 tbsp cornstrach
  • 3 tsp chili powder
  • 1 tsp salt
  • 2 tsp smoked paprika
  • 1 tsp white sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chipotle pepper

Equipment

  • 1 Sheet Pan

Method
 

  1. Preheat your oven to 425F and take your chicken breats out of the fridge.
  2. Slice your peppers and chicken breast into strip and chop your red onion into medium chunks.
  3. Add your onions, peppers, and chciken onto the sheet pan drizzling your olive oil on top.
  4. Sprikle your spice mix ontop and mix with your hands until well combined.
  5. Put your sheet pan into the oven for 20-30 minutes until your chicken is cooked and serve.

Notes

Chicken: Slice the chicken against the grain so that it's tender, not chewy. Be careful not to overcook it or it will be dry.
For Meal Prep: Place extra portions into a glass container and eat within 48 hours or put into the freezer for a reheat and eat meal. 
Extra Additions: To improve the protein and fiber intake consider adding in a can of black beans.