40 min · 1 serving · @EmanInTheKitchen
Sheet Pan Chicken Fajitas with Avocado Salsa
Smoky paprika and cumin chicken roasted on one tray with peppers and onions, served with a zingy chopped avocado, tomato and jalapeño salsa.
Nutrition per serving
- 425 kcal
- 37 g protein
- 24 g carbs
- 21 g fat
Ingredients
- 150 g chicken breast, thinly sliced
- ½ onion, sliced
- ½ bell pepper, sliced
- 1 garlic clove, chopped
- ¾ tsp salt
- ¾ tsp paprika
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ¼ tsp chili powder
- ¼ tsp black pepper
- ¼ tsp ground cumin
- 1 ½ tbsp lemon juice, divided
- ¾ tbsp olive oil
- 1 ½ tsp lime juice
- ½ tomato, finely chopped
- ¼ avocado, finely chopped
- ¼ small red onion, finely chopped
- ¼ jalapeño, deseeded and finely chopped
- 1 tbsp chopped fresh coriander
- 1 pinch salt
Steps
- Preheat the oven to 200 °C (400 °F).
- Toss the chicken, onion, pepper and garlic with the spices, 1.5 tsp lemon juice and the olive oil.
- Spread on a sheet pan and bake for 25 to 30 minutes.
- Meanwhile, mix the tomato, avocado, red onion, jalapeño and coriander with the remaining lemon juice and a pinch of salt.
- Drizzle the fajitas with lime juice and serve with the avocado salsa.
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