Talk Nutrition to Me: Emily's Sheet Pan Chicken Fajitas

Prep Time: 10 minutes | Cook Time: 15–20 minutes | Serves: 4–6

Homemade Fajita Seasoning

• 2 tsp chili powder

• 2 tsp ground cumin

• 1½ tsp garlic powder

• 1 tsp paprika

• 1 tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

Ingredients

• 1–1½ lb boneless, skinless chicken breast, sliced

• 3 bell peppers, sliced

• 1 medium sweet yellow onion, sliced

• 1 Tbsp avocado oil

• 12–16 small tortillas

• Optional toppings: Guacamole, Fresh cilantro, Lime wedges, Sour cream

Instructions

1. Preheat the oven to 425°F, placing a sheet pan inside while it heats.

2. In a small bowl, combine all of the seasoning ingredients.

3. Toss the sliced chicken, peppers, and onion with the avocado oil and fajita seasoning until evenly coated.

4. Carefully remove the hot sheet pan from the oven and lightly coat it with cooking spray.

5. Spread the chicken and vegetables into an even layer on the pan.

6. Bake for 14–16 minutes, or until the chicken reaches an internal temperature of 165°F.

7. During the last 5 minutes of cooking, warm the tortillas in the oven or microwave.

8. Serve with your favorite toppings and enjoy!

Enjoyed this recipe? Be sure to listen to this episode of Talk Nutrition to Me, where Kelly sits down with Registered Dietitian Emily Thiel to discuss personalized nutrition, private practice, workplace wellness, and practical ways to build healthy habits that fit real life.

*Recipe adapted from the Real Food Dietitians