Sheet Pan Chicken Fajitas
Description
This is an easy, tasty dinner made with seasoned chicken, fresh veggies and seasonings all roasted in one sheet pan. Serve it in warmed tortillas with toppings of choice. It can also be made in a crock pot, if preferred.
Ingredients
1 1/2 lb. boneless, skinless chicken breasts, sliced against the grain into 1/2-inch thick strips for tender chicken
3 bell peppers, green, yellow and red, cored and sliced into strips
1 yellow onion, thinly sliced
2 cloves garlic, minced
non-stick cooking spray for the pan
3 T. olive, vegetable or canola oil
1 lime
1/4 c. fresh cilantro, chopped
8-10 small flour tortillas
fajita toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
Fajita Seasonings:
1 T. chili powder
1 1/2 t. paprika
1 1/2 t. cumin
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. dried oregano
1/4 t. cayenne pepper, optional
salt and freshly ground black pepper
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 425 degrees F. Lightly grease a large sheet pan with non-stick cooking spray.
Cut chicken and vegetables into strips. Place the vegetables evenly on the pan; place the sliced chicken on top.
Combine the seasoning ingredients together in a small bowl; stir well.
Sprinkle most of the seasoning over the chicken, and a bit of it over the vegetables. Sprinkle minced garlic on top of the chicken. Drizzle oil over everything; toss well; spread out into an even layer across the pan.
Bake for 15-20 minutes or until chicken is cooked through. Don't overcook the chicken or it will be dry.
Wrap the flour tortillas in foil; place them in the oven to warm during the last 5 minutes of cooking time.
Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables. Sprinkle on cilantro.
Serve in warm tortillas with desired toppings.
5 servings.
* Crockpot fajitas:
To make fajitas in the crockpot, you'll also need a 14.5 oz. can of diced tomatoes and a small can of mild diced chilis in addition to the ingredients listed above.
Pour half of the can of diced tomatoes in the bottom of the crockpot; layer the chicken on top of the tomatoes; pour half of the fajita seasonings over the chicken; top with the sliced vegetables; and add remaining seasoning. Add remaining diced tomatoes over the top; add a small can of mild diced chilies. Stir.
Cook on High for 2 hours or on Low for 3-4 hours.
Serve.
** Vegetarian fajitas: Omit chicken and use a can of drained black beans, pico de gallo, diced sweet potato, sliced mushrooms, salsa and/or cooked Mexican/Spanish rice.