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Baked Sheet-Pan Chicken Fajitas

Recipe by Fayette Nyehn
These Baked Sheet-Pan Chicken Fajitas are incredibly delicious. They are a simple one-pan meal that can be made ahead of time for dinner throughout the week, including chicken thighs and vegetables roasted on a single sheet pan, and served in warm corn tortillas with creamy mashed avocado.
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Servings 5
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 1.5 LBs. chicken thighs
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 2 medium avocados
  • Half an onion
  • 8-10 corn tortillas
  • 1 lemon
  • 3 Tbsp olive oil
  • 1 Tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cayenne pepper (optional)
  • ½ tsp oregano
  • 1 tsp black pepper
  • salt to taste

Instructions
 

  • Preheat oven to 375 degrees ℉.
  • Cut chicken thighs into medium-sized pieces.
    Slice bell peppers and onion.
  • Add the chicken thighs, bell peppers, and onion to a sheet pan. Drizzle seasonings on top and combine with a spoon or your hands. Add pieces of lemon.
  • Transfer the sheet pan to the oven and bake at 375 degrees ℉ for 25-30 minutes or until fully roasted.
  • Add mashed avocado to warm corn tortillas, roasted vegetables, and chicken thighs and enjoy!
  • Store the leftovers of the roasted vegetables and chicken thighs in an airtight container in the refrigerator for a few days.

Notes

Please adjust the seasoning to your liking.
Please serve with the mashed avocado and tortillas only when you are ready to serve.