An extra easy dinner with very little cleanup, perfect for entertaining as well!
2 bell peppers, color(s) of your choice, 1 pound
1 red onion, 12 ounces
4 boneless skinless chicken thighs, 1 1/2 pound
1 Tablespoon ground cumin
1/2 Teaspoon chipotle powder, for mild
2 Teaspoons smoked paprika
1 Teaspoon sea salt, or to your taste
2 cloves garlic, minced
2 Tablespoons avocado oil
Serve with any or all below:
Tortillas, lettuce wraps, steamed rice, or cauliflower rice
Sliced avocado or guacamole
Lime wedges and cilantro
Sour cream or my Instant Pot Paleo Queso
Preheat the oven to 450ºF and line a baking sheet with parchment paper.
Cut both ends from the onion and peel away the tough outer layer. Slice the onion in half from the top to the bottom. Then lay each half flat side down on the cutting board and cut across the rounded top into 1/4″ thick half moon slices.
Place both the peppers and onions onto the lined baking sheet. Then cut the chicken thighs into 2″ pieces and add them to the baking sheet as well. Evenly distribute the chicken and veggies on the baking sheet.
Next mix together all the spices with the salt. Then add the garlic and avocado oil and stir to combine.
Drizzle the spice mixture over the chicken and veggies, and toss to combine.
Bake in the oven until the chicken is almost done, and the veggies are beginning to brown, about 10-15 minutes.
Turn the oven up to broil on high for another 3-5 minutes. Watch carefully during this time to make sure nothing burns.
When the chicken is done and the veggies have browned edges, remove the pan from the oven and serve with your choice of sides.
The nutritional information here is only for 1 portion of chicken and veggies as it’s impossible to get even an estimate of tortillas/toppings and such.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Keywords: Sheet pan fajitas, Sheet pan dinner, Sheet pan chicken and veggie fajitas, Chicken Fajitas, Chicken and Veggie Fajitas