Sheet Pan Chicken Fajitas With Savory Rice Recipes

SHEET PAN CHICKEN FAJITAS

Sheet Pan Chicken Fajitas image

Quick and easy way to prepare homemade, flavorful fajitas for a crowd!

Provided by themoodyfoodie

Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts

Time 1h20m

Yield 8

Number Of Ingredients 14

Ingredients

⅓ cup vegetable oil
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground cayenne pepper
1 ½ pounds chicken tenders, quartered
4 cups sliced bell peppers, any color
1 onion, sliced
¼ cup chopped fresh cilantro
½ lime, juiced

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.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 5.7 g, Cholesterol 48.5 mg, Fat 11.4 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 197.8 mg, Sugar 2.5 g

SHEET-PAN CHICKEN FAJITAS

Sheet-Pan Chicken Fajitas image

Boneless, skinless chicken breast plus yellow and green bell peppers sizzle together on a sheet pan while tortillas warm in the same oven. Topped with sour cream, salsa, and ripe avocado, this one-pan dinner is sure to become a regular weeknight fix. Fajita Friday, anyone?

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

Ingredients

8 flour tortillas (each 6 inches)
3 bell peppers (1 red, 1 green, and 1 yellow), cut into 1/2-inch strips
1 large white onion, cut into 1/2-inch rounds
1/4 cup extra-virgin olive oil
Kosher salt
1 tablespoon chili powder
1 pound boneless, skinless chicken breasts, pounded 1/2 inch thick
1 lime, halved, plus wedges for serving
Sliced avocado, sour cream, salsa, and fresh cilantro leaves

Steps:

Preheat broiler, with racks in upper and lower thirds. Stack tortillas and wrap in parchment-lined foil; place on lower rack. On a rimmed baking sheet, toss vegetables with 2 tablespoons oil; season with salt and sprinkle with 1 1/2 teaspoons chili powder. Arrange in a single layer and broil on upper rack, flipping once, until just charred and softened, about 8 minutes.
Drizzle chicken with remaining 2 tablespoons oil, season with salt, and sprinkle with remaining 1 1/2 teaspoons chili powder. Push vegetables to edges of sheet; arrange chicken in a single layer in center. Broil, flipping once, until chicken is cooked through and vegetables are tender, about 8 minutes. Remove tortillas and sheet from oven; let stand 5 minutes. Transfer chicken to a cutting board; slice into strips. Return to sheet; squeeze lime halves over vegetables and chicken. Serve with tortillas and accompaniments.

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