Tuesday, May 29, 2018

Sheet Pan Chicken Fajitas


I recently discovered this quick and easy method for preparing chicken fajitas.  The seasoned chicken and veggies are roasted in one pan in the oven.  While they are cooking, there is time to prepare the guacamole and other fixin's.

  • 4 chicken breasts (about 1 pound), thinly sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 medium onion,  halved and then cut in slices
  • 1-2 Tablespoons olive or vegetable oil
  • fajita seasoning (recipe below) or 2 tablespoons of packaged taco seasoning mix
  • 6 - 8" tortillas 
  • Avocado, salsa, sour cream, cheese for toppings.

Fajita Seasoning:
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder  
  • dash of red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper  

  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper for easy clean-up.
  3. Combine seasoning ingredients in a small bowl.
  4. Distribute the veggies and chicken pieces evenly over the bottom of the pan.  Drizzle with oil and sprinkle with seasonings. Toss to coat.
  5. Bake for 15 minutes.  
  6. Stir and return to oven for another 10 minutes or until chicken is fully cooked and veggies are tender.
  7. Serve hot from the oven on warm tortillas with optional toppings, as desired.