Basically, it's sheet pan fajitas without the tortillas - and it's an easy Whole30 dinner everyone will love!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: Mexican
Keyword: whole 30
Servings: 4servings
Author: Abbey Rodriguez
Cost: $15
Equipment
Baking sheet
tin foil
Small bowl
Ingredients
1tablespoonchili powder
2teaspoonsground cumin
1 1/4teaspoonsgarlic salt
1/2teaspoonpaprika
3chicken breasts
1/2yellow onionsliced
1yellow bell peppersliced
1red bell peppersliced
1orange bell peppersliced
2clovesgarlicminced
2tablespoonsolive oil
Instructions
Preheat oven to 375°F.
In a small bowl, mix together chili powder, cumin, garlic salt, and paprika. Set aside.
Line a baking sheet with foil. Place chicken breasts and veggies on the pan, making sure they are evenly spaced and not overcrowded. Coat the chicken on both sides with the spice mixture. Sprinkle remaining spices on the veggies. Drizzle with olive oil.
Bake for 30-35 minutes, until internal temperature of the chicken reaches 165°F. Remove and serve while warm.
Notes
Store leftovers in the refrigerator for up to 3 days.