Sheet Pan Chicken Fajitas
Recipe type: chicken, one-pan meal, baked, simple
Cuisine: Mexican, dinner, paleo, whole30, grain free, dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is the easiest, most delicious Mexican dinner you can make. It's awesome -- better than at your favorite restaurant! And, it's all made on one pan in the oven!
  • 8 boneless skinless chicken thighs (preferably organic), cut into bite-size pieces
  • sea salt and black pepper
  • 1 Tbs extra-virgin olive oil
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 4 scallions, sliced into thirds
  • 2 bell peppers, sliced (any color)
  • grain-free wraps, for serving (or any kind of wraps or tortillas that make you happy)
  • 1 avocado, sliced, for serving
  • ½ cup coconut yogurt mixed with the juice of 1 lime and a sprinkle of sea salt, for serving
  • hot sauce or salsa, for serving
  1. Preheat your oven to 400°F.
  2. Line a sheet pan with parchment paper.
  3. Spread chicken out on the pan.
  4. Add the oil and spices to the chicken and toss well.
  5. Add the bell peppers and scallions and toss again.
  6. Bake in the oven for about 25 minutes, or until the chicken is cooked through.
  7. Heat the wraps/tortillas if you like. (I hold mine in a tongs over my gas burner, and char them a bit.)
  8. Remove tray from oven and set it on a trivet or dish cloth on the table. Yup, serve it right in the cooking pan.
  9. Serve the wraps/tortillas alongside and let people make their own.
  10. Serve with avocado, salsa, hot sauce, coconut crema, or whatever makes you smile.
  11. Enjoy!
Recipe by Kitchen of Youth at