A quick and easy sheet pan fajita salad that requires minimal cleanup and can be ready in just 20 minutes. Perfect for a healthy dinner with bell peppers, onions, chicken, and an array of your favorite toppings on a bed of spinach.
1: Preheat oven to 425°F (400°F for convection).
2: Line a baking sheet with parchment paper.
3: Add bell peppers, onion, and sliced chicken to the pan.
4: Drizzle with olive oil and sprinkle with taco seasoning.
5: Toss to combine and spread out evenly on the pan.
6: Bake for 15-20 minutes or until chicken is cooked through and peppers are tender.
7: Add the cooked fajita mixture to a bowl with spinach, avocado, and any other desired toppings.
