Sheet Pan Chicken Fajitas
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
hungry people
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Ingredients
Seasoning
- 2 tsp chili powder
- 1/2 tsp ground cumin Original recipe called for 1 1/2 but we cut this back
- 1 tsp ground paprika
- 1/2 tsp ground coriander
- salt and pepper to taste
Fajita Filling
- 1 package boneless skinless chicken thighs Slice into strips. Original recipe called for breasts
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 medium onion sliced into strips
- 1 big Tbsp minced garlic
- 3 Tbsp olive oil
- 2 Tbsp lime juice
- 3 Tbsp chopped cilantro
To Serve
- sour cream or any other toppings you want
Ingredients
Seasoning
Fajita Filling
To Serve
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Instructions
- Preheat oven to 400 degF . Line large cookie sheet with foil. Spray with cooking spray.
- In a small bowl mix seasonings.
- Mix and spread peppers, garlic, onion, and chicken on to foil lined sheet.
- Sprinkle seasoning over mixture.
- Drizzle w/olive oil and toss to coat. Spread into an even layer.
- Bake 18-25 minutes or until chicken is done (165 degF).
- warm tortillas wrapped in foil in the oven for the last 5 minutes.
- Serve fajitas in warmed tortillas sprinkled w/lime juice and cilantro.
- Top w/any other toppings you desire.
A very tasty recipe. We substituted boneless skinless chicken thighs for the breasts. We were afraid the breasts would get dried out. We also cut the cumin back to ½ teaspoon. We didn’t have any cilantro to top with just sour cream, but they were still very tasty.
I forgot to get a picture.
Original recipe from Cooking Classy here.
