Sheet Pan dinners are all the rage. They are like last year’s kale recipes. Remember when every recipe seemed to have kale in it? Everything has it’s time, and for one pan, oven-baked dinners, that time is now. And nobody is happier than I am! I mean, really, what’s better than putting everything on a single tray, plopping it in the oven, and ending up with a flavorful, well-seasoned, spiced-up, healthy dinner? Nothing. Well, at least that’s how I feel now… I can’t wait to see what the next “in” thing is. So, if you want to jump on the sheet pan dinner bandwagon, you have to try these sheet pan chicken fajitas.
I love Mexican food. But, I try not to go out to eat it too much. It’s dangerous! All those chips… and margaritas… ugh… I have little self-control when it comes to this kind of deliciousness…
So, I healthy things up and make my Mexican meals at home. I used grain-free almond tortillas to wrap up these sheet pan chicken fajitas. And I added turmeric to the spice mix. And lots of scallions. Yup, this is not only delicious, but it’s healing too!
It’s funny, when I was younger I think my recipes were more complicated than they are now. I guess I got wiser as I got older. This dinner is so easy, yet it tastes as good as my fancy-schmancy Mexican recipes. As a matter of fact, I just told my daughter that she needs to try this one out when she’s cooking at her college house. Of course, if I was the one cooking at college, I’d be adding some margaritas to the dinner…
For another great sheet pan recipe, try my Roasted Salmon Sheet Pan Dinner.
Here are some of the healing ingredients in these awesome sheet pan chicken fajitas:
Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…
Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.
Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.
Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.
- 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
- Preheat your oven to 400°F.
- Line a sheet pan with parchment paper.
- Spread chicken out on the pan.
- Add the oil and spices to the chicken and toss well.
- Add the bell peppers and scallions and toss again.
- Bake in the oven for about 25 minutes, or until the chicken is cooked through.
- Heat the wraps/tortillas if you like. (I hold mine in a tongs over my gas burner, and char them a bit.)
- Remove tray from oven and set it on a trivet or dish cloth on the table. Yup, serve it right in the cooking pan.
- Serve the wraps/tortillas alongside and let people make their own.
- Serve with avocado, salsa, hot sauce, coconut crema, or whatever makes you smile.