Need a meal that comes together lightening fast but still tastes amazing? Look no further than these easy sheet pan chipotle chicken fajitas! After just a little chopping prep you can have beautifully seasoned chicken and sliced fajita veggies (peppers and onions) in to the oven and cooked to perfection in just about 20 minutes!
I love sheet pan dinners – they are easy to make, easy to clean up after, and completely delicious! The key to this chicken is the seasoning mix. No pre-made taco seasoning here! Instead we use a custom blend of chipotle chili powder, oregano, dried cilantro, cumin, smoked paprika, salt and pepper for the perfect punch of spice. (You are going to think it’s a lot of seasoning, but trust me and throw it all on there!) The best part of the dinner? Everything roasts together on one pan so clean up is a breeze!
Serve these babies up simply with some flour tortillas – or add rice and beans to take it to the next level. (These quick and easy spicy black beans go with it perfectly!) Add sour cream, guac, cheese, salsa and some fresh limes to the table and your family is going to love fajita night!
Ingredients:
- 2 lbs boneless, skinless chicken breast or tenders, sliced thinly
- Red, yellow and orange peppers, sliced
- 1 large onion, sliced
- 3 Tbsp olive oil
- 1/2 tsp chipotle chili powder
- 1 tsp oregano
- 1 tsp dried cilantro
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp freshly ground pepper
Instructions:
- Preheat the oven to 425. Line a large baking sheet with foil and spray with non-stick spray.
- Slice your chicken, peppers and onions into thin strips and scatter them on your baking sheet. Drizzle with the olive oil.
- In a small bowl, combine the chipotle powder, oregano, cilantro, cumin, paprika, salt and pepper. Sprinkle the seasoning mixture all over the top of the chicken and veggies and use your hands to rub the seasoning in to the chicken and mesh everything together. Spread it all out to a single layer. (Wash your hands well after this – it’s raw chicken!)
- Bake at 425 on the top rack for 15-17 minutes or until the chicken is almost cooked through. Turn on the broiler and broil for an additional 2-3 minutes to give it a slight char. (Chicken must be at least 165 to be done – I always check mine with an instant thermometer.)
- Optional: wrap tortillas in foil and add to the oven 5-7 minutes prior to the fajitas being done.
- Serve with your choice of tortillas, black beans, rice, sour cream, tomatoes, shredded lettuce, cheese, salsa, guacamole and fresh limes.
Quick Sheet Pan Chicken Fajitas
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2 lbs boneless skinless chicken breast or tenders, sliced thinly
- red, yellow and orange peppers, sliced
- 1 large onion, sliced
- 3 Tbsp olive oil
- 1/2 tsp chipotle chili powder
- 1 tsp oregano
- 1 tsp dried cilantro
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp freshly ground pepper
Instructions
- Preheat the oven to 425. Line a large baking sheet with foil and spray with non-stick spray.
- Slice your chicken, peppers and onions into thin strips and scatter them on your baking sheet. Drizzle with the olive oil.
- In a small bowl, combine the chipotle powder, oregano, cilantro, cumin, paprika, salt and pepper. Sprinkle the seasoning mixture all over the top of the chicken and veggies and use your hands to rub the seasoning in to the chicken and mesh everything together. Spread it all out to a single layer. (Wash your hands well after this – it’s raw chicken!)
- Bake at 425 on the top rack for 15-17 minutes or until the chicken is almost cooked through. Turn on the broiler and broil for an additional 2-3 minutes to give it a slight char. (Chicken must be at least 165 to be done – I always check mine with an instant thermometer.)
- Optional: wrap tortillas in foil and add to the oven 5-7 minutes prior to the fajitas being done.
- Serve with your choice of tortillas, black beans, rice, sour cream, tomatoes, shredded lettuce, cheese, salsa, guacamole and fresh limes.
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