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Sheet Pan Fajitas

  • Yield: 4 servings
  • Prep Time: 20 minutes
  • Cooking Time: 25 minutes

Sheet Pan Fajitas


  • 2 tsp Chili powder
  • 2 tsp Ground cumin
  • 2 tsp Dried oregano
  • 1 tsp Smoked paprika
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 1/2 lbs Boneless, skinless chicken breast, cut into strips
  • 1 Red bell pepper, cut into strips
  • 1 Yellow bell pepper, cut into strips
  • 1 Orange bell pepper, cut into strips
  • 1 Red onion, cut into wedges
  • 3 cloves Garlic, minced
  • 3 tbsp Olive oil
  • 1/4 cup Cilantro leaves, chopped
  • 2 tbsp Lime juice
  • 6 Flour or corn tortillas, warm


  1. Preheat oven to 425F.
  2. Lightly grease a baking sheet with non-stick spray or oil.
  3. Stir together the chili powder, cumin, oregano, paprika, 1 1/4 tsp salt and 1 1/4 tsp pepper.
  4. Lay the chicken, bell peppers, onion and garlic in a single layer on the baking sheet. Add the olive oil and chili powder mixture and toss gently to combine evenly.
  5. Bake for 25 minutes, until chicken is cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
  6. Serve immediately with tortillas of choice and your favorite toppings.


Recipe adapted from DamnDelicious.net


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