Sheet Pan Chicken Fajitas
Serving Size:5|Prep Time:10-15minutes|Cook Time:20minutes

  1. Preheat oven to 425°F.
  2. Place an oven-safe stainless-steel wire rack on top of a baking sheet and set aside.
  3. In a large bowl, whisk together oil, spices, and garlic.
  4. Add chicken, peppers, and onion, toss to coat.
  5. Spread chicken and veggies in an even layer on wire rack. If you don’t have a wire rack, you may cook them on a lightly oiled baking sheet, though they will end up cooking in their own juices and texture will not be as crisp.
  6. Place in oven and cook for 12 minutes. If using a sheet pan without a rack, stir mixture for even cooking. Cook for an additional 7-10 minutes, keeping an eye on it to be sure nothing burns.
  7. Remove from oven and serve with lime wedges, tortillas, and desired toppings.
Chef’s Narrative
A quick and easy one-pan dinner, great wrapped up in corn tortillas or served over rice. Serve with salsa, sour cream, avocado or guacamole.
Recipe Substitutions
  • 1/4cupavocado oil
  • 1teaspoonchili powder
  • 1teaspoonpaprika
  • 1teaspooncumin
  • 1/2teaspoondried oregano
  • 1teaspoonsea salt
  • 1/4teaspoonfresh ground pepper
  • 2clovesgarlic, minced
  • 1 1/2poundsAurora Valley Organic ™ boneless, skinless chicken thighs,sliced into strips
  • 1red bell peppersliced into 1/4 inch strips
  • 1yellow or green bell peppersliced into 1/4 inch strips
  • 1small white or yellow onion,thinly sliced
  • 1limecut into wedges, for serving
  • 1packagecorn tortillasfor serving
  • Optional Toppings:salsa, sour cream, avocado, guacamole