Sheet Pan Fajitas

Sheet Pan Fajitas

Serves 4

1 1/2 pounds boneless skinless chicken breast, cut into thin strips

2 teaspoons chili powder

2 teaspoons smoked paprika 

1 teaspoon ground cumin

1 teaspoon dried oregano 

Zest of 1 lime 

1/4 cup olive oil, divided 

1 red bell pepper, julienned 

1 orange bell pepper, julienned 

1 yellow bell pepper, julienned 

1 large red onion, roughly chopped

4 garlic cloves, mined 

1/4 cup minced fresh cilantro 

2 tablespoons freshly squeezed lime juice 

6 x 8-inch tortillas, warmed and slightly charred 

Sea salt and cracked black pepper 


1 large avocado, cut into wedges 

1 cup salsa 

3/4 cup sour cream  

Preheat your Traeger Grill to 425 degrees F and line a large sheet pan with parchment paper. 

In a large bowl, combine the chicken, spices, lime zest, 2 tablespoons olive oil, season with a generous hit or sea salt and cracked black pepper, then mix well. 

In a second bowl, combine your julienned peppers, red onion, garlic, 2 tablespoons olive oil, and season with salt and pepper. 

Arrange chicken and veggies on the prepared baking sheet, creating a single layer as best as possible, then transfer to the grill. Cook for about 25 minutes, or until the chicken is cooked through and the veggies are tender and slightly charred. Top with the cilantro and fresh lime juice, and an extra hit of cracked black pepper. 

Lastly, top with your avocado wedges, dollop over your sour cream and salsa, and serve with warm tortillas. Delicious!!!

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