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Whole30 One-Pan Mexican Chicken and Veggies

Basically, it's sheet pan fajitas without the tortillas - and it's an easy Whole30 dinner everyone will love!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Mexican
Keyword: whole 30
Servings: 4 servings
Author: Abbey Rodriguez
Cost: $15

Equipment

  • Baking sheet
  • tin foil
  • Small bowl

Ingredients

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoons garlic salt
  • 1/2 teaspoon paprika
  • 3 chicken breasts
  • 1/2 yellow onion sliced
  • 1 yellow bell pepper sliced
  • 1 red bell pepper sliced
  • 1 orange bell pepper sliced
  • 2 cloves garlic minced
  • 2 tablespoons olive 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.