Easy Sheet-Pan Fajitas (20-Minute High-Protein Meal)

For a digital entrepreneur in the recipe niche, the “sheet-pan” method is a professional-grade necessity for creating high-quality, efficient content that resonates with busy audiences. These fajitas are a “Gold Standard” choice because they utilize high-heat roasting to achieve a restaurant-quality sear on both the protein and vegetables simultaneously. From an expertise (E-E-A-T) perspective, the secret to professional-grade fajitas is “Uniform Slicing.” By ensuring the chicken and vegetables are cut into similar 1/2-inch strips, you achieve a “Gold Standard” even cook, preventing the chicken from drying out while the peppers reach the perfect tender-crisp texture.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 15 Min
• Total Time: 25 Min
• Yield: 3 Servings
• Calories: 285 kcal

Ingredients:

The Foundation

• 1 lb Chicken Breast, sliced into thin strips
• 3 Bell Peppers (Red, Yellow, Green), sliced into strips
• 1 small Red Onion, sliced into wedges
• 2 tbsp Avocado Oil (The Gold Standard for high-heat roasting)

The “Gold Standard” Fajita Seasoning

• 1 tsp Chili Powder & 1 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt & 1/4 tsp Black Pepper

The Finishing Touch

• Fresh Cilantro, chopped
• 1 tbsp Fresh Lime Juice
• Optional: Sliced Avocado or Greek Yogurt (as a professional sour cream substitute)

Preparation Steps:

1. The Professional “Strip” Cut

1. Preheat oven to 425°F (220°C).
2. Technique: Slice chicken and vegetables into uniform 1/2-inch strips. This uniformity is a “Gold Standard” necessity to ensure every piece cooks at the same rate.

2. The Flavor Coating

3. Place chicken, peppers, and onions on a parchment-lined baking sheet.
4. Drizzle with avocado oil and sprinkle the spice blend over the top. Toss until every strip is evenly lacquered in oil and spices.

3. The High-Heat Sear

5. Spread into a single, even layer. This is a “Gold Standard” rule; overcrowding the pan causes steaming rather than roasting.
6. Roast for 15–18 minutes. Pro Tip: Turn on the broiler for the final 60 seconds to achieve signature “sizzling” charred edges.

4. The Zesty Finish

7. Remove from oven and immediately drizzle with lime juice. The acidity acts as a flavor bridge, cutting through the smoky spices.
8. Garnish with fresh cilantro. Serve as a high-volume, low-carb meal or with warm tortillas.

Expert Tips:

• The Protein Pivot: You can easily swap chicken for flank steak or shrimp. If using shrimp, add them to the pan only during the last 6–8 minutes of roasting to maintain a professional-grade “Gold Standard” snap.
• Avoid the “Soggy” Pan: Never put the tray into a cold oven. Ensure it is fully preheated to 425°F; the initial blast of high heat is what creates the sear rather than a soak.