looking for a quick healthy family favorite! these sheet pan fajitas can be prepped in advance, they are ready to eat in 20 minutes, and can be served over rice!
– Chef Beth
Ingredients:
- 2 teaspoons chili powder
- 1 teaspoon dried oregeno
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch ground cayenne pepper
- 1 1/2 pounds chicken, sliced (we use thighs)
- 4 cups sliced bell peppers, any color
- 2 cups onion, sliced
- hot sauce of choice
- 2 limes, quartered
- tortilla/cooked rice/pasta to serve
- can use pre-made or packaged fajita seasonings
How to:
Preheat oven to 425. Sliced chicken, bell peppers, and onion into 1 inch slices, toss onion and chicken on olive oil and seasonings. On sheet pan spread bell peppers evenly then spread your chicken and onion mix. Place in oven on middle rack for 15 minutes, remove from oven and stir. switch to broil place pan back on center rack, broil 3-5 minutes to brown the veggie ends, remove and serve with lime wedges, enjoy! You can use tortillas, potatoes, rice, or just the veggies!
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