Chicken · Dinner · Kid-friendly · Lunch · Paleo · Salad · Whole30

Sheet Pan Fajitas (Whole30 & Paleo)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Recipe adapted from Laughing Spatula



  • 1.5 pounds chicken breasts – sliced thinly
  • 1 red pepper – sliced
  • 1 green pepper – sliced
  • 1 yellow pepper – sliced
  • 1 onion – halved and cut slices
  • 1/4 cup olive or coconut oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon Mexican oregano
  • Pinch of chili flakes (optional)


  1. Preheat oven to 400
  2. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.
  3. Toss chicken, veggies and oil mixture together in a large bowl.
  4. Spread out evenly onto a lined sheet pan.
  5. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.
  6. Serve with a heaping scoop of guacamole and plantain chips.

*Morph this meal*

Take your leftovers and put it on a salad!


  1. Chop fajita leftovers
  2. Place on a bed of chopped romaine lettuce
  3. Dump pico de gallo and guac in the middle
  4. Sprinkle with broken plantain chips




5 thoughts on “Sheet Pan Fajitas (Whole30 & Paleo)

  1. I made this last night. Huge hit! I ate it as a salad on top of some lettuce and my husband ate it with tortillas to make it a bit for filling for his enormous appetite! Another easy, delicious meal!

    Liked by 1 person

  2. This is so versatile. Once you get the chicken, peppers and fajitas cooked, you can do so much with them – I like the salad bowl option. The seasoning on this is my fav. So much flavor.


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