Sheet Pan Chicken Fajitas
To make this dish vegetarian friendly, sub out the chicken for large portobello mushroom strips
I love a good sheet pan meal! I can prep it over nap time and then stick it in the oven to cook while I play with the kids. I don’t have to worry about constantly monitoring the stove, or worried a Little is going to burn themselves (the kids love to climb the stove). Since fajitas can be a little messy, I serve these to the kids deconstructed – chicken, peppers, cheese, avocado and tortilla. Everyone is happy! To make this dish vegetarian friendly, sub out the chicken for large portobello mushroom strips
- 2 chicken breasts (or portobello mushroom strips for a vegetarian friendly alternative)
- 3 peppers (any color will work!)
- 1/2 onion
- shredded cheese
- sour cream (or greek yogurt)
- 1 tbsp olive oil
- You can use prepackaged fajita mix, or make your own
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp oregano
- 1 tsp black pepper
- 2 tsp cayenne
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp sea salt
- 1 tbsp cumin
✖️Preheat your oven to 400 degrees and line baking sheet with parchment
✖️Cut your peppers, onion and chicken into strips and place in a mixing bowl. Add to that your olive oil, squeeze of a lime and 3-4 tbsp of the spice mixture. If you’re in a hurry you can absolutely use a prepackaged mix (1 is sufficient), but I highly suggest making your own spice mixture and saving it so it takes no time to add! Mix everything together, coating the vegetables and chicken
✖️Spread the peppers, onion and chicken out on the baking sheet and place in the oven for 35 minutes, flipping everything at the half way mark
✖️While your chicken cooks, prep your toppings – I like to add shredded cheese, avocado, greek yogurt, jalapeños, fresh lime and cilantro!
Warm the tortillas in the microwave for 10 seconds, add your chicken and peppers & top with your favorite extras! Delicious
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