
By Jennifer Goddard
Sheet Pan Chicken Fajitas from Primal Kitchen
4 steps
Prep:15minCook:45min
This is the perfect weeknight recipe to make when you don’t want to wash a bunch of dishes or spend a lot of time thinking about what to cook. You simply preheat the oven, chop some vegetables, season the chicken, then pop it in the oven.
Updated at: Wed, 04 Dec 2024 21:15:52 GMT
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Ingredients
4 servings

2.25 lbsBoneless skinless chicken thighs
antibiotic free if possible, Protein Source

2 TbsAvocado Oil
great one

1juice from lime

1red pepper
sliced, free veg

1orange pepper
sliced, free veg

1yellow pepper
sliced, free veg

1onion
sliced, free veg
Avocado Lime Dipping Sauce
for drizzling, optional
For the Fajita seasoning
Instructions
Step 1
In a separate bowl, mix the peppers and onions with 1 tablespoon of oil and roughly one-third of the spice mixture. Arrange the vegetables on one side of a large baking sheet.
Step 2
In the same bowl, combine the chicken thighs with the remaining oil and spice blend. Spread the chicken on the other side of the sheet pan.
Step 3
Put the sheet pan in the oven and roast for approximately 40-45 minutes, turning the chicken and stirring the vegetables halfway through. After the chicken has cooled a bit, shred or chop it.
Step 4
Divide the ingredients among individual servings. Serve in lettuce wraps, cauliflower wraps or in a bowl with some salsa!
View on Sheet Pan Chicken Fajitas
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