Lightly sautéed chicken added to a sheet-pan of roasting peppers and onions that have been tossed with oil and fajita spices, then baked together to perfection. Delicious and fast sheet-pan chicken fajitas!
Sheet-pan Chicken Fajitas
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Who doesn’t love a quick delicious and healthy meal that has minimal clean-up work after? If you are among the many who do love such a meal; then have I got the dish for you! These sheet-pan chicken fajitas are amazing and can be made in less than thirty minutes for an on-the-go dinner that tastes like you spent hours preparing it.
Whenever I eat chicken fajitas I spill on my clothes. Every time. I really don’t know why that happens, I just know that it does happen and it always will. So if you ever need a list of what cleaning products work best to get different fajita fixings out of your clothes: I’m your gal!
Anyway, if I go to Mexican or Tex-Mex restaurants then I usually order either beef or chicken fajitas; you guys- I love them! Typically fajitas will have chicken, onions, and peppers. Then, depending on where you go, there are always different options for the other stuffings that go in the tortilla with said fajita chicken and peppers.
Here are some ideas for switching up your chicken fajita fillers:
- Avocado or Guacamole
- Sour Cream
- Fresh tomatoes or Salsa
- Cheese, options include Cream Cheese (which is so good with Salsa PS!)
- Different dressings. ie: Ranch
- Thinly sliced Carrots and/or Cucumbers
- Lemon and Lime Juice
Browning the Chicken:
For those of you who want to have this be a one pan meal, that is a possibility. However, let me explain real quick why dirtying the extra pan is worth it…
In the recipe, I call for a quick searing of the chicken on each side before adding it to the pan of vegetables. My reasons for this are:
- Depth of flavor. A quick sear to the chicken will caramelize the outside, giving the meat more concentrated and complex flavors. (In case you’re wondering, that’s called the Maillard Reaction).
- Moisture. There is a common myth that searing the meat locks in moisture. That is not the case. However, by quickly searing the meat before finishing the cooking process in the oven we then cut the needed cooking time down considerably because we have already gotten the surface heat up enough to kill the bacteria. A shorter cooking time = a moister chicken.
Okay, now I will tell you how to cook it all in one pan if you want. It’s simple really. All you need to do is add the chicken to the pan at the same time you are putting on the raw vegetables. Then cook it for the full 20 minutes, flipping it halfway through. Voila! Easy peasy!
Now, enough talk. Let’s finally eat!
Recipe for Sheet-pan Chicken Fajitas:
- 6-10 Chicken Tender or 2-3 Chicken Breasts cut into tenders
- Canola or Vegetable Oil
- Salt and Pepper
- 2 cups mixed Sweet Mini Peppers, sliced thin
- 1 small to medium Onion, sliced thin
- Juice of 1 Lime
- 3 TBS Oil
- 1/2 -1 tsp Sriracha
- 1 tsp Garlic Salt
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Onion Powder
- Preheat oven to 350 degrees.
- In a large zip-lock bag: combine peppers, onions, lime juice, oil, and Sriracha. Shake together until well mixed and coated.
- Pour onto a sheet-pan, sprinkle with half the seasoning mixture, and let roast for ten minutes.
- At ten minutes remove from oven and stir peppers and onions.
- Return to the oven and turn the heat up to 400 degrees.
- In a small frying or saute pan, add a thin layer of oil and heat over med-high-high heat.
- Season chicken tenders generously with salt and pepper.
- Add chicken to the hot oil in the saute pan and brown on each side for 60 seconds.
- Add chicken to the sheet-pan of onions and peppers.
- Sprinkle the remaining Seasoning mixture over the chicken and vegetables.
- Let it all bake together in 400 degree oven for 6 more minutes.
- Serve chicken and roasted vegetables with your choice of fajita mixings in a tortilla.
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