Sheet pan dinners have become a kitchen favorite—and for good reason. Much like the kale craze that dominated recipes a few years ago, one-pan, oven-baked meals are the current trend, and I’m all in. There’s something wonderfully satisfying about arranging everything on a single tray, sliding it into the oven, and ending up with a flavorful, well-seasoned, healthy dinner with minimal fuss. If you’re ready to join the sheet pan dinner movement, start with these sheet pan chicken fajitas.
I love Mexican flavors, but I don’t eat out all the time. Restaurant meals can be tempting—especially the chips and margaritas—so I prefer to make Mexican dishes at home where I can keep them lighter and healthier. For these fajitas I use grain-free almond tortillas, add turmeric to the spice mix, and pile on scallions. The result is vibrant, comforting, and nourishing.
Over time my cooking has gotten simpler and smarter. This recipe is straightforward yet tastes as satisfying as more elaborate versions. It’s perfect for busy weeknights, students in a college kitchen, or anyone who wants a delicious meal with minimal cleanup. And if you want another easy sheet pan option, try a roasted salmon sheet pan dinner.
These sheet pan chicken fajitas also highlight several ingredients with beneficial properties:
Chicken: When possible, choose organic chicken. It’s a lean protein that supports energy and recovery and can be helpful during periods of weakness, such as after surgery or childbirth. People with certain conditions characterized by excess internal heat—symptoms such as a bright red tongue or pronounced internal dryness—may need to limit chicken intake. If you have digestive issues like severe acid reflux, consult your doctor about whether chicken is right for you.
Bell peppers: These vegetables aid digestion and can help relieve bloating from overeating. They support circulation and may help stimulate appetite in people with low appetite. Historically, green pepper tea was used in some cultures to soothe indigestion.
Turmeric: Known in Chinese medicine as Jiang Huang, turmeric is valued for its anti-inflammatory properties. It may help ease joint pain and menstrual discomfort. If you are pregnant, check with your healthcare provider before consuming large amounts of turmeric.
Scallions: Scallions are a staple for both flavor and health benefits. In traditional Chinese medicine, the scallion root (Cong Bai) is used as a healing herb. Scallions have antiviral and antibacterial qualities and are often used to help relieve colds and nasal congestion. They’re also commonly combined with ginger to make a warming tea to help induce sweating and clear toxins when someone feels the first signs of a cold; however, they should be eaten in moderation if you have a fever.
- 8 boneless skinless chicken thighs (preferably organic), cut into bite-size pieces
- sea salt and black pepper
- 1 Tbs extra-virgin olive oil
- 1 Tbs chili powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 4 scallions, sliced into thirds
- 2 bell peppers, sliced (any color)
- grain-free wraps, for serving (or any tortillas you prefer)
- 1 avocado, sliced, for serving
- 1/2 cup coconut yogurt mixed with the juice of 1 lime and a pinch of sea salt, for serving
- hot sauce or salsa, for serving
- Preheat the oven to 400°F (200°C).
- Line a sheet pan with parchment paper.
- Spread the chicken pieces in a single layer on the pan.
- Drizzle with olive oil, add the spices, and toss to coat evenly.
- Add the sliced bell peppers and scallions, then toss again so everything is well combined.
- Bake for about 25 minutes, or until the chicken is cooked through and the vegetables are tender.
- If you like, warm or char your tortillas briefly before serving.
- Remove the pan from the oven and place it on a trivet or cloth—serve straight from the pan for a rustic presentation.
- Let everyone build their own wraps with avocado, coconut crema, salsa, or hot sauce.
- Enjoy!