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Sheet Pan Chicken Fajitas
July 21, 2021 Teresa Davis
Chicken Fajitas
| chili powder | 1 tablespoon | |
| kosher salt and freshly ground black pepper | ||
| bell peppers, halved, stemmed and seeded | 1lb baby | |
| yellow onion, halved and thinly sliced | 1 large | |
| olive oil | 2 tablespoons | |
| chicken breast, boneless skinless | 1 1/2 lbs. | |
| lime, freshly squeezed and wedges for serving | 2 | |
| flour tortillas, warmed | 8 fajita sized | |
| Monterey Jack cheese, shredded | 2 cups | |
| fixings (guac, hot sauce, salsa, sour cream) |
These protein-packed fajitas cleverly use a baking sheet and broiler to make a quick and healthy weeknight meal.
Directions
- Preheat the broiler.
- Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepped baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. broil until softened and starting to char, about 10 minutes.
- Meanwhile, cut the chicken into 1/4 inch-thick slices and toss in a large bowl with the remaining chili powder mixture and 1 tablespoon oil.
- After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
- Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
View the recipe at Food Network
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