Recipe Review: Aldi Chicken Fajita Sheet Pan

If you’re ever wondering what kinds of meals you can make shopping exclusively at Aldi, the website for Aldi US features a recipe section. It’s filled with recipes for breakfast, lunch, dinner, dessert, and more, and everything is made entirely with ingredients available at Aldi.

I’ve tried a few of these recipes, including grilled Tex-Mex fajitas, touchdown tacos, and spicy chicken tacos. (Yes, my family likes Mexican-themed food.)

The latest recipe from Aldi that I served up at my own dining table is for a chicken fajita sheet pan. This features chicken breast strips coated with a mix of seasonings, including garlic powder, chili powder, onion powder, and more. The chicken is served alongside tender-crisp sliced bell peppers, jalapeños, and onions covered with the same seasoning mix as the chicken.

We loaded the chicken and veggies into tortillas (fajitas typically use flour tortillas, but I used corn tortillas because they’re whole grain and a bit healthier) and topped them with cilantro and juice from lime wedges. The recipe also calls for sliced avocado as a topping, but since my avocados were on the softer side, I made a homemade guacamole instead.

The fajitas turned out delicious, with tender, mildly spicy chicken and plenty of good-for-you veggies. I love how healthy this meal is, with low-fat poultry, lots of vegetables, and a homemade seasoning mix that doesn’t contain ultra-processed additives. The recipe is also easily customizable. You can swap out or omit veggies or toppings according to your personal tastes. This recipe will definitely make it into my regular rotation.

If you want to try these fajitas for yourself, the recipe is below.

Aldi Chicken Fajita Sheet Pan:

Ingredients — 

• Ground Stonemill Sea Salt Grinder, to taste
• 1 teaspoon Ground Stonemill Peppercorn Grinder
• 2 tablespoons Stonemill Chili Powder
• 2 tablespoons Stonemill Ground Cumin
• 1 teaspoon Stonemill Oregano
• 2 tablespoons Stonemill Onion Powder
• 2 tablespoons Stonemill Garlic Powder
• 4 Kirkwood Chicken Breasts, sliced into strips (the chicken package I bought had only three breasts, but it was still plenty of meat)
• 4 teaspoons Carlini Pure Olive Oil
• 3 tri-colored bell peppers, sliced
• 3 red onions, sliced
• 2 jalapeños, sliced (wear gloves while slicing to protect your hands)
• 1/4 cup chopped cilantro
• 8 Pueblo Lindo Flour Tortillas (I used Pueblo Lindo Corn Tortillas)
• 2 limes, sliced into wedges
• 2 avocados, chopped

Directions — 

1. Heat oven to 375 degrees.
2. Line a sheet pan with aluminum foil. (I simply sprayed cooking spray on the pans, and I didn’t have problems with anything sticking.)
3. In a small bowl, combine spices. Reserve.
4. In a large bowl, combine chicken, 2 teaspoons of the olive oil, and half of the spice mixture. Spread the chicken on half of a rimmed sheet pan.
5. In a separate bowl, combine peppers, onions, jalapeños, and the remaining olive oil and spices. Spread the veggies on the other half of the sheet pan. (I didn’t have enough space to put the chicken and veggies on the same pan, so I put the chicken on one pan and the veggies on a second pan and baked them at the same time.)
6. Bake for 20 minutes or until the chicken reaches 165 degrees. During the last 5 minutes, wrap tortillas in foil and place in the oven to warm. (I opted to warm the tortillas in a pan on the stovetop.)
7. Sprinkle cilantro over the cooked chicken and veggies. Serve on tortillas with lime wedges and sliced avocado.

Did you try this recipe? Let us know how it turned out.