This recipe will change the way you feel about making fajitas at home. It’s so easy! There is a bit of chopping, so if you have a busy evening, chop everything the night before or in the morning. When you’re ready to eat, throw it all in the oven for 20 minutes, wrap the tortillas in foil and toss them in there for 5 minutes, and dinner is served!
Sheet Pan Fajitas
serves 5-6
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground coriander
salt and pepper, to taste
2 pounds boneless skinless chicken breasts, sliced into 1/2 inch strips
3 bell peppers (I like to use the red, yellow, and orange), sliced into strips
1 large yellow onion, sliced into thin pieces
3 tablespoons olive oil
2 tablespoons fresh lime juice
tortillas
optional toppings: sour cream, avocado, shredded cheese, salsa
Preheat oven to 400°F.
Spread the bell peppers and onion onto a sheet pan. Drizzle with olive oil and then sprinkle 1 teaspoon each of the chili powder, cumin, paprika, and coriander. Add salt and pepper to taste. Toss to coat the vegetables.
Spread the chicken in an even layer on a separate sheet pan. Drizzle with olive oil and add 1 teaspoon each of the chili powder, cumin, paprika, and coriander. Add salt and pepper to taste. Toss to coat the chicken with the spices.
Roast both sheet pans for about 20 minutes, tossing once halfway through to ensure even cooking.
When everything is cooked, combine chicken and vegetables onto one pan, squeeze on some lime juice, and serve directly from the pan for a casual dinner. Serve with toppings on the side and hot tortillas.
