Sheet Pan Vegan Chicken Fajitas (members only)
These Sheet Pan Vegan Chicken Fajitas are the perfect easy weeknight dinner. Ready in 30 minutes and made on one sheet pan!
Equipment
Ingredients
- 8 ounces vegan chicken I used Daring
- 2 bell peppers sliced
- 1 red onion sliced
- 2 tablespoons avocado oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 lime juiced
- 2 tablespoons cilantro chopped
- tortillas, avocado, limes optional, for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the vegan chicken, bell peppers, onion, oil & dry seasonings to the baking sheet. Toss until coated and spread in an even layer. Place in the oven for 10 minutes. Toss and cook for another 10-15 minutes, or until everything has a nice char.
- Remove from the oven, squeeze over the lime juice and top with cilantro.
- Serve hot in warm tortillas with optional toppings.
Notes
- I prefer to use unbreaded, unseasoned vegan chicken. If yours is frozen, allow it to thaw before adding it to the baking sheet.
- Not into vegan chicken? You could do this with tofu or chickpeas too!
Nutrition
Calories: 166kcal | Carbohydrates: 13g | Protein: 12g | Fat: 9g