Cooler weather invites sheet pan meals! These 30 min sheet pan fajitas are sure to please the whole family. Crispy veggies and savory chicken with your favorite toppings. Not only do sheet pan meals help with saving energy and time because there is no cooking over the stovetop but this recipe provides an opportunity to batch cook and freeze up leftovers. Cutting everything in similar sized pieces and spacing on the pan helps them cook evenly and quickly. This recipe is filled with protein, fiber, vitamin C, sulforaphane antioxidants that are good for body detoxification. It is also rich in lutein and zeaxanthin which are good for eye health, and quercetin and luteolin which helps with reducing inflammation. This fiber rich meal also helps support a healthy gut microbiome by providing lots of rich prebiotic fiber.
If you are looking for a fun way to learn some new anti-inflammatory recipes, join our virtual cooking class on 10/1/26 at 6pm. More information on store page!
Sheet Pan Fajitas
Total Time: 30 minutes
Makes 8 servings
Ingredients:
2 pounds chicken, cut into thin strips about 1/2" wide
2 yellow or orange peppers, sliced into strips
1 green bell pepper, sliced into strips
2 sweet onions, sliced into strips
3 Tbs olive oil
2 tsp cumin
2 tsp oregano
1 tsp garlic powder
juice of 1 lime
½ tsp salt
1 package corn tortillas
1 head of bibb lettuce, chopped
½ head of purple cabbage
¼ C chopped cilantro
Optional toppings: diced avocado or guacamole
Instructions:
Preheat oven to 400 degrees. While oven is preheating, chop vegetables, chicken and put on a large sheet pan.
Drizzle vegetables and chicken with olive oil, cumin, garlic, oregano, lime juice and salt. Toss until well combined on sheet pan and spread out until evenly spaced.
Put sheet pan in oven for about 20-25 minutes until chicken is cooked through. While chicken and vegetables are cooking prepare avocado and lettuce. Serve with lettuce, diced avocado or guacamole and corn tortillas.
