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.
*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.
dump in a bowl with the oil and
seasonings.
