Friday, November 6, 2015

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas
 
Ingredients
2 pound chicken breasts - sliced thinly , in ½ inch wide strips, trying to make them as uniform
                                                in size as possible.
1 red pepper - sliced
1 green pepper - sliced
1 yellow pepper - sliced
1 onion - halved and cut in slices
¼ - ½  cup olive oil
3 teaspoons chili powder
1 ½   teaspoon cumin
¾  teaspoon garlic powder
Pinch of chili flakes
1 ½   teaspoon salt
¾  teaspoon ground pepper
Tortillas
avocado or guacamole
sour cream

Instructions
Preheat oven to 400
In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.
Slice your chicken and veggies about the same thickness to ensure everything is done at the same time.
Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge.
Spread out evenly.
Bake for 25-30* minutes until chicken is cooked and the veggies are soft with a crispy edge. Check the chicken after 20 minutes to see if it is done. Do not overcook or your chicken will be dry.
Roll up chicken and peppers in warmed tortillas. 

*Serve with sour cream, avocado and all your favorite fajita fixins! 
  We usually make Goya yellow rice as a side dish to go with the fajitas. 
**Use the convection feature on your oven if you have it, it will brown the veggies nicely.
 ***Do Ahead – slice your veggies and chicken and store separately. Then when time to prepare, just
        dump in a bowl with the oil and seasonings.