This is the best healthy sheet pan chicken fajitas recipe. This is so easy to make and my oldest daughter actually told me she thought dinner was good the first time I made it. It’s kind of sad it’s mentionable that my daughter told me dinner was good, but she usually just eats dinner and leaves, so the fact that she actually said something means a lot.
I’m going to tell you right here and now that these are not the most authentic fajitas ever, but what they are is a good, easy and healthy Clean Eating chicken fajita recipe! I don’t like all the work and mess of fajitas. I need something I can prep then help children with homework and not have to worry about the food during homework time. These fit the bill.
Tips and tricks
- I make my own tortillas from scratch, so they are cheap, healthy and good. If you want to do that, I like this recipe – Clean Eating tortillas.
- Make the tortillas ahead of time so you don’t have to worry about it during the rush of dinner. Or, you could make them while the fajitas are cooking if you would rather.
- I use chicken because I haven’t figured out the right kind of steak and since I don’t eat red meat from regular grocery stores, I can’t afford to feed steak to the whole family.
- Using store-bought tortillas is just fine too. Our family loves the uncooked ones from Costco. It just takes a few minutes to cook them and they are almost as good as mine (wink).
- If you don’t have essential oils, sub the same spices instead.
- Cilantro and oregano essential oils are so strong that I recommend simply dipping a toothpick in the bottle and swirling it around in the olive oil to infuse it with flavor…even 1 drop can be too much and this way you can control the strength a bit easier.
- Don’t use any essential oils that aren’t food-grade essential oils. You could get very sick if you ingest essential oils that aren’t good quality or have synthetic ingredients mixed in. That’s why I only use doTERRA essential oils.
- I also love to make these with the mini sweet pepper trios that come in bags at Costco or the grocery store.
- You don’t HAVE to marinate the chicken. It tastes better, but even if you just have 15 minutes for them to marinade, it’s a whole lot better than nothing. By the way, the marinade on these makes them easy to prep the chicken the night before and cut the veggies, then all you need to do the next day is throw everything in the oven. Easy peasy. Of course, that takes a bit of planning ahead, so I often forget to do that myself.
- Don’t be afraid to put a lot of paprika and cumin in the marinade. I put a lot on and my children used to be wary of the chicken because it was all red but then they tasted it and you can only taste the flavor and not heat so they love fajitas and ask for them a lot. If you do want some heat, I would definitely recommend adding a little red pepper.
Something else I do that’s unconventional is I hate messing with filling tortillas, having it drip all over my hands (especially with interruptions from children, etc.) so I just mix all the ingredients together on the plate except the tortilla then break the tortilla over the top so it doesn’t get soggy. It may look gross but I think it tastes the best this way and it’s faster and easier. I dare you to try. . .
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Best healthy sheet pan chicken fajitas Recipe
These Clean Eating sheet pan chicken fajitas are so easy to make. I just throw everything in the oven and let it bake while I do homework with my children.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Main Course
- Cuisine: Clean Eating
- 2 pounds Chicken Breasts (sliced into thin strips)
- 1 slices large Onion (cut into large)
- 2 Bell Peppers (sliced, any color)
- 2 Tbl Olive Oil
- 1 lime
- Clean Eating Tortillas
- In a large bowl, mix together the olive oil and fajita seasoning.
- Add the chicken and toss to coat. Cover and refrigerate for 2 hours or up to 24 hours.
- Preheat the oven to 425 degrees. Grease a large baking sheet.
- Place the marinated chicken on the baking sheet, as well as the onion and bell pepper.
- Toss together and spread evenly over the baking sheet.
- Bake on the top rack of the oven for 25-30 minutes, or until chicken is cooked through.
- Squeeze the juice from half the lime over top of the chicken and vegetables.
- Serve on tortillas and top with with lime (if desired), sour cream, salsa, cilantro, and avocado.
Keywords: Clean, Easy, Baked