Chicken Sheet Pan Fajitas

This simple, yet flavorful recipe is a family favorite and an easy way to nourish a lot of people without too much fuss!


  • 1 pound pastured chicken breasts - sliced thinly (or use thinly-sliced steak or salmon fillets)
  • 2 colorful peppers (red, yellow, orange)- sliced thinly
  • 1 onion- peeled, sliced long-wise into similar thickness as the peppers
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coffee, ground
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt 
  • 1/4 teaspoon ground pepper
  • Your Preferred Toppings and Sides: tortillas, black beans, brown rice, hot sauce, minced cilantro, sour cream, grated cheese, chives, avocado, lime wedges, tortilla chips


  1. Preheat oven to 400 degrees.
  2. In a small bowl, mix cumin, chili powder, coffee, garlic, salt and pepper. Add in the olive oil and blend. 
  3. In a large bowl, place the chicken breasts and drizzle half of the spice mixture over the chicken. Toss to coat and place on a sheet pan. Place in the oven for 10 minutes.
  4. Into the remaining mixture in the small bowl, toss the peppers and onions. Place on a separate sheet pan. 
  5. At the end of the 10 minutes, place the veggie sheet pan in the oven below the chicken. Continue cooking for another 20 minutes or until chicken and veggies are done. 
  6. Serve family-style with toppings on the side and allow family members to make their own fajita plate creations. 

Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.