Sheet pan dinners are always a good idea! Especially these SHEET PAN CHICKEN FAJITAS since you don’t have to fire up the grill, or slave over the stove.
For leftovers, you could make chicken fajita bowls, or chicken fajita salads. You could also use the leftovers for breakfast, and make breakfast tacos or an omelette!
1 1/2 lbs chicken breast, sliced into thin slices
3 bell peppers (any color), sliced into strips
1 cup yellow onion, sliced
1 Tbsp fresh garlic, minced
3 Tbsp extra virgin olive oil
1 lime, juiced
Tortillas (I use @sietefoods cassava flour)
Desired fajita toppings
1/2 Tbsp chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp dried oregano leaves
HOW TO MAKE
-Preheat oven to 425.
-Line a large baking sheet with unbleached parchment paper.
-Combine seasoning ingredients together in a small bowl and whisk.
-Lay the sliced vegetables evenly on the baking sheet, and sprinkle a small amount of seasoning on top.
-Lay the chicken on top of the vegetables, and sprinkle with the rest of the seasoning.
-Sprinkle garlic on top of the chicken and vegetables, and drizzle olive oil over the entire pan. -Toss everything well, and spread into a single layer.
-Cook for 15-20 mins, or until chicken is cooked through.
-Warm tortillas (I use a small stainless steel skillet to warm mine.)
-Remove pan from oven, and squeeze lime juice over the top.
-Serve with desired fajita toppings.