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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 425 degrees.
Add bell peppers, onion, chicken, minced garlic, and olive oil to a large bowl.
Add fajita seasoning to the bowl and mix well.
Spread the mixture evenly onto a sheet pan.
Bake for 25-30 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Serve with guacamole and warm corn tortillas.
Add hot sauce, salsa, a spritz of lime juice, and/or chopped cilantro as desired.
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You can substitute chicken breasts with thighs for a juicier option.
For extra flavor, marinate the chicken with the fajita seasoning and oil for 30 minutes before baking.
Blue corn tortillas add a unique flavor and texture to the dish.
Adjust the spice level by reducing or increasing the cayenne pepper and red pepper flakes.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you are not following a gluten-free diet.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F and is no longer pink in the center.
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients and seasoning ahead of time. Bake when ready to serve.
What can I use instead of avocado oil?
You can use olive oil or any neutral cooking oil as a substitute.
Can I add other vegetables to the sheet pan?
Absolutely! Zucchini, mushrooms, or cherry tomatoes would be great additions.
