Sheet-Pan Chicken Fajitas

Making a whole recipe on one sheet pan is perfect for meal prepping. For these fajitas you simply toss all of the ingredients—chicken and vegetables—in an easy marinade of avocado oil and taco spices like cumin and chili powder and then bake it all together on a sheet pan.


Cooking spray

2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 lb. boneless skinless chicken breasts, cut into 1/2″ strips
red and yellow bell peppers, thinly sliced
yellow onion, thinly sliced
2 tbsp. avocado oil
Juice of 2 limes
avocado, diced
1/2 c. cherry tomatoes, halved


  1. Preheat oven to 425° and grease a large rimmed baking sheet with cooking spray. In a small bowl, whisk together spices.
  2. In a large bowl, combine chicken, bell peppers, onions, avocado oil, and lime juice. Add spice mix and toss until completely coated. Spread fajita mixture in an even layer onto prepared baking sheet.
  3. Bake until chicken is cooked through and no longer pink and vegetables are tender, 20 to 25 minutes.
  4. Divide mixture among four resealable containers and store in the fridge until ready to eat.
  5. Serve topped with avocado and tomatoes.