Sheet pan dinners mean less washing up, and these chicken fajitas roasted on one pan are proof. Juicy strips of chicken, peppers, and onions with smoky fajita seasoning make an easy fall dinner recipe and a one-pan dinner your weeknights will run on.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Serves: 4
Ingredients:
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts, sliced into thin strips
- 3 bell peppers (mixed colors), sliced
- 1 large red onion, sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 flour tortillas, warmed
- Toppings: sour cream, guacamole, salsa, shredded cheese, fresh cilantro
Instructions:
1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
2. In a large bowl, toss the chicken strips, peppers, and onion with the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
3. Spread everything in a single layer on the sheet pan — don't crowd it, or the vegetables will steam instead of roast.
4. Roast for 18-20 minutes, until the chicken is cooked through (165°F / 74°C) and the peppers are tender with slightly charred edges.
5. Squeeze the lime juice over the pan, toss, and serve straight from the sheet pan with warm tortillas and your favorite toppings.
Tips:
- Line the pan with parchment or foil and cleanup is just throwing the liner away — that's the whole point of a sheet pan dinner.
- Slice the chicken thin and evenly so it cooks at the same speed as the peppers.
- Leftovers are great the next day in a fajita bowl over rice or stuffed into a quesadilla.
Comments
Post a Comment