This is everything you could ever want in a dinner – easy to make, easy to clean up, and insanely delicious. Even when I try to make more for leftovers, we never have any. Blake likes his fajitas on grain-free taco shells but I like to eat mine over a bed of massaged kale lettuce. Not joking. If you’ve never heard of massaging kale before, you’re missing out. My sister taught me this little trick – whether you buy chopped kale or you shred it yourself, put it in a big mixing bowl and layer a couple tablespoons of extra virgin olive oil over it. Then get your hands dirty and toss the kale around the bowl for a few minutes until it literally, right before your eyes, will start to break down and soften. You’ll be able to see and feel the difference – it loses some of the volume but still remains hearty. I then salt it and generously add the fajitas, crushed cassava chips, and salsa for a truly unforgettable and nutritious salad.
Single Sheet Pan Chicken Fajitas
- Prep Time
- Cook Time
- (0 /5)
- 0 ratings
- 1 pound of fresh chicken tenders
- 1/2 an onion cut into strips
- 2 green bell peppers cut into strips
- A handful of cherry tomatoes
- 2 tablespoons salt
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon onion powder
- 2-3 tablespoons extra virgin olive oil
- 2-3 cups chopped kale (optional)
- Grain-free taco shells (optional)
- Preheat the oven to 425 degrees.
- Place chicken, onion, bell peppers, and cherry tomatoes on a large sheet pan (I use a half sheet).
- Mix in oil and seasonings. Gently stir the ingredients around with a tongs until everything is evenly coated.
- Bake for 20 minutes or until chicken is cooked all the way through.
- Serve with fresh cilantro and lime wedges.
- Servings : 4
- Ready in : 30 Minutes
- Course : Lunch & Dinner
- Recipe Type :