Simple Sheet Pan Chicken Fajitas

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 Simple Sheet Pan Chicken Fajitas


Ingredients

2 large bell peppers, any color

1 medium to large white, yellow, or Vidalia onion

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons salt

1 1/2 to 2 pounds chicken tenderloins

1 tablespoon fajita seasoning (I like Simply Organic Fajita Seasoning Mix) 

OR - 2 tablespoons Savory Spice Middle Eastern Kebab Seasoning (trust me)

1 lime, juiced, plus 1 cut into wedges for serving 

6 small (6-inch) flour tortillas

Optional toppings: salsa or pico de gallo, sliced avocado or guacamole, and/or sour cream

Directions

Preheat the oven to 400 degrees

Line a large rimmed baking sheet with parchment paper.

Prep the vegetables:

Stem and seed the bell peppers, then slice them into 1/4-inch strips. Halve and peel the onion, then slice it into 1/4-inch strips. Transfer the sliced vegetables to a large mixing bowl.

Prep the chicken:

Meanwhile, cut each chicken tender into 1/2-inch strips. Transfer the chicken to the large bowl with the vegetables. Toss with the olive oil, salt, and fajita seasoning.

Transfer to a parchment-lined baking sheet.

Roast at 400 degrees for 15 minutes, then toss the chicken and veggies.

Roast another 10 minutes until veggies begin to char.

Warm the tortillas and serve:

While the fajitas are in the oven, stack the tortillas on a microwave-safe plate and top with a damp paper towel. Microwave until heated through, 30 to 40 seconds, then wrap in a dish towel to keep warm. 

Drizzle the lime juice over the cooked chicken and vegetables. Serve immediately with the warmed tortillas, lime wedges, and your choice of toppings.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Another Version

Ingredients:

  • 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 red onion, cut into wedges
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 6 8-inch flour or corn tortillas, warmed

For the chili powder mixture

  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
Directions:

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat it with nonstick spray.
  • Place chicken, bell peppers, onion, and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
  • Place the chicken in the oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
  • Serve immediately with tortillas.

For the chili powder mixture

  • In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons of salt, and 1 1/4 teaspoons of pepper.

From Damn Delicious

 

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