My family loves Mexican food, and my husband's favorite are Fajitas. It's not something I make too often, but when I saw this recipe for sheet pan fajitas I thought "now that's brilliant".
It saves time, the clean up is easier with everything in one pan and I can pop these in the oven while I get the rest of dinner finished off.
Go ahead and give these a try, you won't be disappointed.
Sheet Pan Chicken Fajitas
Source: Life Made Simple
3 tbsp. vegetable, grapeseed or avocado oil, divided**
3 bell peppers, seeds removed, ¼-inch thick slices
1 yellow onion, thinly sliced
1 - 1½ lb chicken breasts, ¼-inch thick slices*
2 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. kosher sea salt
½ tsp. ground black pepper
½ tsp. paprika
½ tsp. coriander
⅛ tsp. chili flakes or cayenne pepper (optional)
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 8 minutes.
Meanwhile, in the same bowl, combine the remaining oil along with the chicken, chili powder, cumin, garlic powder, salt, black pepper, paprika, coriander and chili flakes.
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, squeeze the lime juice over top and serve with desired toppings.