One Pan Oven Mesquite Chicken Fajitas Recipes

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice. Serve immediately with tortillas.

ONE PAN OVEN MESQUITE CHICKEN FAJITAS

Steps:

• Preheat oven to 400
• Slice up all the bell peppers and onions
• Mix the oil and seasonings together in a bowl
• Use half the seasoning to brush on to all sides of the chicken, use the other half to toss the peppers and onions in
• Heat a large pan over medium high heat, drizzle a little oil in it and sear both sides of the seasoned chicken breast, set the chicken aside on a plate
• Turn the heat down to medium, add the bell peppers and onions and saute for 3-5 minutes (add a pinch of salt on top to help caramelize)
• Bring the chicken back to the pan, cover and cook in the oven for 20 minutes
• Take the pan out of the oven, cut up the chicken, put it back in the pan and mix with the juice
• Serve with corn tortillas, limes and cilantro

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

SHEET PAN CHICKEN FAJITAS

Steps:

• Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
• Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
• Spread chicken mixture onto prepared pan.
• Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
• Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.