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Sheet Pan: Chicken Fajitas

Shared with me by: Danielle (daughter-in-law)

Super easy and quick to make.
Has all the flavor of fajitas made the traditional way.

Ingredients

  • 3 Tbls. vegetable or canola oil, divided
  • 3 bell peppers (any colors), ¼-inch thick slices
  • 1 yellow onion thinly sliced
  • 1-1/2 lbs. chicken breasts, ¼-inch thick slices
  • 2 t. chili powder
  • 1 t. cumin
  • 1 t. garlic powder
  • 1 t. kosher sea salt
  • 1/2 t. ground black pepper
  • 1/2 t. paprika
  • 1/2 t. coriander
  • 1/8 t. chili flakes or cayenne pepper (optional)
  • 1 lime
  • 8-inch tortillas for serving

Topping Choices

  • sour cream (low-fat Daisy brand)
  • salsa or picante sauce
  • avocado slices
  • tomatoes, chopped
  • Mexican cheese blend, shredded

Instructions

Preheat oven to 400 degrees. Place a standard size rimmed baking sheet in the oven while it heats so that it's nice and hot.

In large bowl toss 1 tablespoon oil with the bell peppers and onions. Carefully remove the hot baking sheet from the oven and spread the peppers and onions evenly across the sheet. Place in the oven and bake for 10 minutes.

Meanwhile, in the same bowl, combine the remaining 2 tablespoons oil along with the chicken, chili powder, cumin, garlic powder, salt, black pepper, paprika, coriander and chili flakes. Or, you can also marinade all day in refrigerator until ready to make.

Remove the sheet from the oven, drain off any excess liquid and add the chicken, making sure to separate the pieces of chicken from each other.

Return to the oven and bake for 15-20 minutes or until the vegetables are roasted and the fajitas are golden brown.

Remove pan from oven and squeeze lime juice over top and serve with desired toppings.

NOTE: Pairs well with my Cilantro Lime Rice