Sheet pan chicken fajitas
This protein-packed dinner is a snap to toss together on a weeknight after a busy day at work. Mix and match toppings to find new combinations your whole family will love. (Pro tip: Lining the pan with foil makes for easy cleanup.)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ tablespoon coriander
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
- 1 large yellow onion, halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1½ pounds boneless, skinless chicken breast, cut into ¼-inch slices
- Juice of 1 lime
- 8 fajita-size flour tortillas, warmed
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, cumin, coriander, salt and pepper in a small bowl.
- Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of oil and toss with half the spice mixture. Broil until softened and starting to char, about 10 minutes.
- Meanwhile, toss the chicken in a large bowl with the remaining spice mixture and 1 tablespoon oil. Scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, 5 to 7 minutes.
- Remove from the oven and drizzle with lime juice.
- Serve with warmed tortillas and assorted toppings such as shredded cheese, guacamole, salsa, sour cream and lime wedges.
Adapted from Food Network. This recipe originally appeared in the September 2019 issue of MESSA DiscoverYou.
