I have been completely obsessed with sheet pan dinners lately. There is nothing easier on a busy school night than a meal that can be fully prepped ahead of time and thrown into the oven on one pan at dinner time. The best thing about these is that I just put the pan directly onto the table, set out tortillas and toppings, and everyone built their own! Just ask my kids – when you build your own fajita, it tastes great. When your mom builds it for you – no bueno. I hope you find a sous chef as cute as mine! 😉
Sheet Pan Fajitas
Ingredients
3 Tbsp olive oil, divided
2 tsp chili powder
1 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp ground coriander
2 large chicken breasts (1 to 1 1/2 lbs), sliced into 1/2 inch thick strips
2 bell peppers (green, red, or yellow – your preference), sliced into strips
1 sweet yellow onion, halved and sliced
For serving:
Tortillas
Shredded cheese
Sour Cream
Salsa
Avocado or Guacamole
Lime
Instructions
Prehead oven to 400 degrees.
In a large bowl, combine 2 Tbsp olive oil and spices. Add the chicken strips and toss well to coat the chicken.
Line a sheet pan with foil. Spread out the chicken on one side. Spread out the peppers and onions on the other side and drizzle with the remaining 1 Tbsp olive oil. Toss to coat.
Bake, tossing the veggies once during cooking, until the chicken has cooked through, about 18-20 minutes (make sure the chicken has reached 165 degrees in the thickest parts). When the chicken has finished cooking, remove from the open and squeeze a little fresh lime juice over the top of the chicken. (If you don’t have fresh limes, skip this step).
Serve with tortillas, shredded cheese, sour cream, salsa and guacamole.
Notes
To prep ahead, mix the spices and store in a small spice container. Slice the chicken and veggies and refrigerate. On the day of cooking, combine the spices with 2 Tbsp olive oil and mix well with the chicken. Follow remaining recipe steps.