Sheet Pan Spicy Chicken Fajitas

I don’t know if I have to let you know or not, however I kinda have a issue for Mexican food in my residence.

I’ve in no way absolutely concept about it until now, however I’m pretty certain I devour Mexican food as a minimum as soon as every week. From quesadillas, to carnitas, to enchiladas, to these excellent Sheet Pan highly spiced hen Fajitas.

I do love making fajitas inside the skillet, but recently I’m curious about using sheet pans.

My baking sheets for years were overused for making tarts and cookies, however now I ordinarily use them to make high-quality fajitas dinners.

Chook, bell peppers, and onions are tossed with oil and spices on a baking sheet then roasted inside the oven until flawlessly tasty and scrumptious. It doesn’t get less difficult that than.

This time around I’ve brought a sliced poblano pepper. The poblano provides lots of flavor and a tiny little bit of warmth. You may really add a couple of if you wish or use a green bell pepper as an alternative.

Sheet Pan Spicy Chicken Fajitas

This is already a pretty short recipe, however if you need something extra rapid to cook dinner on a weeking, do the prep the night time earlier than. It’ll preserve for 24 hours in the fridge.

Having your prep paintings already accomplished ought to let you get dinner at the table in beneath 15 minutes with a few smooth Spanish Rice on the facet.

Sheet Pan Spicy Chicken Fajitas

Deliciously spicy, healthy, low carb, Paleo, or even Whole30 compliant. This recipe additionally feeds a crowd and works notable on your lunchbox.

Sheet Pan Spicy Chicken Fajitas

So what are you looking forward to? Cross make some!

Sheet Pan spicy chook Fajitas

Elements

Serves four

1½ lbs skinless boneless bird breasts, reduce into strips
1 tablespoon chili powder*
1 teaspoon floor cumin
1 teaspoon paprika
1 teaspoon salt
½ garlic powder
½ teaspoon cayenne pepper (alter in keeping with flavor)
¼ teaspoon ground black pepper
Three tablespoons vegetable oil
1 pink bell pepper, seeded and reduce into ¼-inch thick slices
1 yellow bell pepper, seeded and cut into ¼-inch thick slices
1 poblano pepper, reduce into ¼-inch thick slices
1 small crimson onion, sliced
Juice of one lime
Chopped clean cilantro (or parsley) for garnish

*chili powders range from us of a to united states of america, I endorse the use of one which within reason moderate and boom if essential.

Guidelines

Preheat oven to 425°F (220°C) and vicinity a rack in the center. Gently grease a massive rimmed baking sheet and set apart.
In a big bowl integrate chicken, bell peppers, onion, oil, salt, pepper, chili powder, garlic powder, cumin, and paprika. Toss properly to combine.
Spread chicken and vegetables out on the baking sheet.
Bake for 20 mins, then switch on the broiler and prepare dinner for an extra 3 to four mins, or until the peppers start to char.
Take away from the oven, sprinkle with lime juice and with chopped cilantro (or parsley).
Serve with heat tortillas (to make cauliflower tortillas use this recipe), rice or refried beans.

Nutrition data

One serving yields 308 calories, 15 grams of fat, 10 grams of carbs, and 37 grams of protein.

Sheet Pan Spicy Chicken Fajitas