Sheet Pan Chicken Fajitas
I’ve already sung the praises of a sheet pan dinner so it comes as no surprise that I’ve snuck another one in this issue. October is the most beautiful month in Eastern Tennessee, which means that I want to enjoy as much of it as possible in the great outdoors. Dinners that I can toss together and throw in the oven before dashing back outside to rake a pile leaves and jump in them with the kids are a high priority this time of year. These fajitas hit the spot on a crisp October evening wrapped in a warm tortilla with nothing more than a bit of sour cream as a topping. I hope you find something to do with your extra time that fills your heart with joy.
Ingredients:
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons salt
optional: 1 teaspoon chipotle powder if you like spice!
1 tablespoon olive oil
juice of 1 lime
2 pounds boneless, skinless chicken breast cut into cutlets or 1 inch chunks (this is easiest when the meat is slightly frozen!)
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
enough tortillas for serving, warmed in the oven
toppings:
avocado
cilantro
greek yogurt
Directions:
In a large ziploc bag or bowl, add the olive oil and all of the spices and shake. Add the chicken pieces, onion, and peppers in to the marinade and shake again. You can let this marinate in the fridge for up to 24 hours so this is a great make ahead dinner! When you’re ready to cook, preheat the oven to 375 degrees F. Spread the marinated chicken and veggies onto a parchment lined baking sheet. Bake for about 20 minutes and then broil for a few minutes to get a bit of browned bits on top. But be sure to keep an eye on it! Serve with the tortillas and your favorite toppings and kiss yourself for making such an easy and delicious dinner that makes perfect leftovers.
