Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

A quick and easy dinner – the chicken and vegetables all bake together on a sheet pan in a delicious marinade.

INGREDIENTS
▢¼ cup vegetable oil
▢1 (1.5oz) package fajita seasoning (or use homemade recipe in notes below)
▢1 ½ pounds chicken breast (cut into strips)
▢4 large bell peppers (sliced (any color works))
▢2 onions (cut into thin wedges)
▢fresh cilantro, lime juice, tortilla wraps, toppings (to taste)

INSTRUCTIONS
Season:
Add everything EXCEPT for toppings to a large ziploc bag. Close top and shake well. Marinate in the fridge for 30 minutes.

Bake:
Heat oven to 400F (200C). Spread chicken mixture on rimmed baking pan (can line with aluminum foil for easier clean up). Bake 15-20 Minutes, until chicken is cooked and vegetables are soft.

Finish:
Toss chicken and vegetables with lime juice and cilantro. Serve in warmed tortillas with favorite toppings.

Please note: Nutrition calculation is for the seasoned chicken and vegetable filling ONLY – no toppings, wraps etc included; as those will be highly individual.
TIPS:
I don’t mind using the marinade in the oven, as it cooks completely through. If you feel uncomfortable, feel free to remove the chicken and vegetables from the marinade, discard it, and then use a fresh package of Fajita seasoning and fresh olive oil on the chicken and veggies to bake.
Feel free to add other vegetables you enjoy and that cook fairly quickly in the oven – zucchini, mushrooms or shaved corn would all work well.

Homemade fajita seasoning:
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
ground black pepper, to taste
Cayenne pepper, to taste

LEFTOVERS
Leftovers keep well covered in the fridge for up to 2 days.
FREEZER INSTRUCTIONS
freezer bag filled with ingredients for chicken fajitas

You can prepare the chicken and vegetable mix in the zip-loc bag as instructed in the recipe. Instead of marinating in the fridge, label with the name and date and freeze for up to 3 months.
Defrost in the fridge overnight. Then bake as instructed in the recipe.